Homemade Chicken Soup
Ready in: 2 hours
Yield: 5 servings
3 lbs (1.4 kg) fresh chicken (You will only about 1.8 lbs (800 g), use the remaining cooked chicken for other dishes)
4.2 oz (120 g) carrots
4.2 oz (120 g) potatoes
2.1 oz (60 g) vermicelli
1 teaspoon salt
1 tablespoon fresh peppercorns
3-4 bay leafs
1 handful of fresh parsley
1. Thoroughly rinse the chicken from the inside and outside under cold water. Put on rubber gloves and remove the gibs with a large spoon. Rinse again thoroughly under cold water. With a sharp knife, cut off the bottom of the chicken.
2. Put the chicken into a large casserole and fill it with cold water (until the chicken is almost covered). Cover and bring the water to a boil. Uncover and remove any foam that rises to the top, while cooking the chicken. After about 2 minutes, add the onion, bay leafs and peppercorn. Cook, uncovered, over a medium heat until the meat is tender and falls easily from the bones, about 1 1/2 hours. Don’t forget to occasionally remove the white foam, while cooking the chicken.
3. Wash the vegetables and herbs and pat them dry. Cut off any unwanted stem ends. Peel the onion, carrot and potato. Slice the carrot. Cut the potato into large cubes. Finely chop the parsley.
4. Transfer the cooked chicken onto a plate and leave to cool. Remove the onion and bay leafs from the chicken broth. Pour the chicken broth through a strainer into a large bowl. Return to a clean casserole and bring to a boil. Season the chicken broth with salt.
5. Add the potatoes, vermicelli and carrots. Cook for 12-15 minutes more until tender. Meanwhile remove the chicken meat from the bones and pick them into smaller pieces. (You might only need half the chicken, use the remaining chicken for salads or omelettes)
6. Return the chicken meat to the soup and let the soup simmer for 8 minutes more. Check the seasonings.
Add the chopped parsley and stir to mix evenly.
Energy: 329 kcal / 1377 kJ
Fat: 15,2 g
Carbohydrates: 13,8 g
of which sugars: 1,8 g
Protein: 34,3 g
Fibre: 1,3 g