A good chicken soup starts with a homemade stock. It takes some time, but the flavour is much fuller than that of a soup made with a stock cube.
Grandma’s classic chicken soup
Grandma’s classic chicken soup
Method
01
Make the stock
Pat the chicken dry. Halve the onion and roughly chop the soup vegetables and parsley root.
Put everything in a large pan and add cold water until the chicken is completely covered. Add the salt and peppercorns.
Bring slowly to the boil and leave to simmer gently, uncovered, for about 90 minutes. Skim the scum off the stock from time to time.
02
Prepare the vegetables
Peel the carrots and cut into slices. Divide the cauliflower into small florets and cut the leek into rings.
03
Strain the stock
Take the chicken out of the pan and pick the meat off the bones.
Strain the stock and, if you like, remove any excess fat.
04
Finish the soup
Bring the stock back to the boil. Add the chicken meat, the fresh vegetables and the vermicelli.
Cook until the vegetables and pasta are tender. Finish with finely chopped parsley.
Tips & notes
The soup also freezes very well. Leave to cool completely and freeze in portions. Keep the soup in the fridge for a maximum of 3 days.
Contains:
Gluten
Celery
| Calories | 178 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 32 g |
| Fat | 2 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
