Grandma’s chicken soup from Europe
Makes 4-6 Servings
- 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.
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.
After about 45 minutes of cooking time, you will want to skim the foam off.
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.
We don’t want our soup to boil heavily, lower heat if it does.
Add vegetables and cook soup for about 60 minutes. While cooking check if there is more foam that needs to be skimmed off.
Check after 50 minutes, you might want to add half a quart more water, in case the original quantity has evaporated much.
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.