Grandma’s chicken soup from Europe
Makes 4-6 Servings
INGREDIENTS
- Chicken carcass bone
- 2 wings
- Neck (organ meat if you like it)
- 1 bunch of parsley
- 3 cloves of garlic
- Half an onion
- 2-3 stalks of celery cut in a half
- 1 parsnip (optional, you can add more carrots)
- 3-4 large carrots, cut in 2 pieces
- 2 small peppers (preferably mini sweet peppers)
- Half a kohlrabi or celery root (optional, you can add whatever soup vegetable you like, can be broccoli or cauliflower- these two need less cooking, make sure you add them only 30 minutes before soup is ready.
DIRECTIONS
1
Have the chicken bones- the carcass bone, the wings, neck and organs (if you like them) ready. Add 2.5 quarts of water to a pot, add about 20 peppercorns, one half onion and a 2-3 cloves of garlic. Add the chicken meat into the pot and bring it to boil.
2
After about 45 minutes of cooking time, you will want to skim the foam off.
3
Cooking should be on medium heat, but if it is boiling too heavy, lower heat. After foam has been removed with a spoon or a strainer, add 1 small tablespoon of salt.
4
We don’t want our soup to boil heavily, lower heat if it does.
5
Add vegetables and cook soup for about 60 minutes. While cooking check if there is more foam that needs to be skimmed off.
6
Check after 50 minutes, you might want to add half a quart more water, in case the original quantity has evaporated much.
7
Heat up the additional water in a kettle or pot first to boiling temperature before adding it to the soup and further cook for 10 minutes.