This chicken soup will really warm you up

Chicken Broth - This is what Grandma used to use to cook aches and pains.
Chicken Broth – This is what Grandma used to use to cook aches and pains.

When you catch a general cold or chills, you need your old grandmother’s secret weapon. The tonic and hot chicken broth awakens the spirits, and with plenty of fluid in it, you are guaranteed to get rid of a cold and sore throat more quickly. Seasoned with a little spice, the classic tastes twice as good. You have a lot of flexibility when it comes to deposits. Anyone who continues to inhale the delicious steam while cooking does themselves a favor, too. Treat yourself to this organic chicken soup and prepare it for the next day.

Chicken soup recipe in a large bowl

This is how it works:

For a large pot of soup, you need ready-to-cook organic chicken (about 1.2 kg), an onion, a bunch of greens, three sprigs of flat-leaf parsley, a finger-thick and five-centimeter piece of ginger, three cloves of garlic, a bay leaf, a spoon A small bowl filled with chili flakes, a teaspoon of dried thyme, salt, seven black peppercorns, and three liters of water. As an alternative to whole chicken soup, you can also use three chicken thighs and one chicken breast.

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Towel dry the meat. Cut the vegetable soup, onion, garlic and ginger into pieces. In a large saucepan, add the olive oil and add the vegetables to the hot oil. Let it lightly toast and then dissolve with water. Now put the chicken or chicken thighs in the pot with the bay leaf, parsley and the remaining spices like thyme and peppercorns and let everything simmer gently with the lid. Keep scraping the resulting foam until the soup remains clear.

Chicken soup like grandma

After 45 minutes, the meat should easily separate from the bones. Now take it out of the soup. Pass the resulting broth through a sieve to filter the boiled vegetables.

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Season the nutritious broth with salt and add the finely minced meat. Season to taste with chili flakes and another sprinkle of grated ginger. Frozen peas are especially suitable for soups. Separately cooked pasta or potatoes also turns the broth into a filling dish. Cauliflower, broccoli, and carrots can also be steamed briefly and served with soup. Fresh, thinly sliced ​​shallot rings give an extra boost.

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