Chicken soup

Grandma’s Chicken Soup from Europe

Zach Walker All Recipes, Chicken Recipes

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.