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chicken Soup Recipe: Home-made chicken soup but you don’t have to be sick to enjoy it or enjoy it – you do, so! Good for body and soul!
1 (3 kg) whole chicken
4 carrots, half
4 stalks of celery, cut in half
1 large onion, half
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (Optional
Put chicken, carrots, legumes, and onions in a large pot of soup and cover with cold water. Heat and boil, uncooked until the chicken meat has fallen off the bones (foam regularly).
Take everything out of the pot. Squeeze the broth. Remove the meat from the bones and cut it into carrots, an edible vegetable with juicy branches and onions. Season the broth with salt, pepper, and chicken bouillon to taste, if you like. Return the chicken, carrots, legumes, and onions to the pot, mix and serve.
Add spices just a little at a time to prevent overspending. You will find it difficult to add depth to the flavor after the chicken soup recipe has gone through most of the cooking process. We start by producing the stock, then add the raw chicken flesh near the end of the soup-making process to cook. You may also cook the breast and thigh chicken pieces whole in the broth for 15 minutes or so, then remove them, cool, and shred them before serving. Raw chicken can be added to the soup without jeopardizing its safety, according to culinary experts. However, it is preferable to sear the chicken first to achieve richer tastes and a savory umami flavor. Putting seared chicken to the soup additionally adds a deep, golden colour to it.
Per serving: 152 calories; 13.1g protein; carbohydrates – 4.2 g; 8.9g fat; cholesterol 36.9mg; sodium 67.6mg. Food Full Food