Chicken soup is the perfect meal during cold and flu season. Homemade not only tastes better, it’s also healthier than the canned version. With a trick, the preparation does not take so long.
Chicken soup or broth is especially beneficial in the cold season. It’s not just the warming sensation. The broth contains many ingredients that can boost the immune system. These include easily digestible protein and zinc. Chicken meat is also rich in vitamin A.
Recipe: Quick Chicken Noodle Soup
This recipe only takes about 50 minutes to prepare. The trick: instead of a whole soup chicken, use chicken drumsticks. Another time-saving tip: You can easily peel vegetables with a vegetable peeler.
- 100 grams of smoked meat
- 200 grams of onions
- 200 grams of potatoes
- 250 grams of carrots
- 200g celery
- 300 grams of leeks
- 1 tablespoon of butter
- 600g chicken drumsticks
- 2 bay leaves
- 2 liters of vegetable broth
- 200 g of tagliatelle
- parsley to serve
- Salt pepper
- Dice the smoked meat, peeled onions and celery. Peel the potatoes and carrots and cut both into small pieces. Wash the celery and the leek and also cut them into small pieces.
- Heat the butter in a saucepan and brown the chopped onions and smoked meat over medium heat for two to three minutes. Then add the chicken drumsticks and sauté for 3 to 5 minutes. Season with salt and pepper.
- Now add the chopped vegetables and bay leaves and fill it with the vegetable broth. Bring the soup to a boil then cover and simmer over medium heat for about 15 minutes.
- Then remove the chicken thighs from the pan and let them cool. Put the tagliatelle in the pot and let the soup simmer, covered, for about ten minutes.
- Now remove the skin and meat from the chicken drumsticks – you can see how it works best in the video above.
- Return the meat pieces to the pot and season the soup with salt and pepper. Then, chop the parsley and sprinkle it over the soup before serving.
This chicken noodle soup recipe is from the Kitchen Stories cooking app. The chefs make their videos available exclusively on t-online.de – making cooking and baking child’s play.
Recipe: Whole Chicken Soup Chicken Soup
- 1 soup chicken (about 2 to 2.5 kilograms)
- 1 bunch of soup vegetables with parsley
- 1 onion
- 1 to 2 bay leaves
- 3 medium carrots
- Noodle or rice soup
- Salt pepper
- optional frozen peas, broccoli or asparagus
- Remove the quills attached to the chicken. It works best with tweezers. Then clean the chicken.
- Put cold salted water in a large enough saucepan and bring to the boil. The amount of water you need depends on the size of the chicken and your pan. The chicken should be at least completely covered with water in the pan.
- Then place the chicken soup and offal in boiling water. Close the lid of the pan and turn off the heat. Cover and simmer the chicken over medium-high heat for 2 to 2.5 hours.
- While the soup is simmering, wash and chop the vegetables for the soup. After cooking, remove the chicken from the soup and let it cool slightly. Tip: The meat is done when it breaks away from the thigh bone.
- Now add the vegetables to the broth and continue to simmer until the vegetables are cooked.
- If desired, you can cook 200 grams of thin noodles in the soup. The rice is also good with chicken broth.
- Meanwhile, peel the chicken and separate the meat from the bones. Cut the skin and flesh into bite-sized pieces and return to the broth. Serve the chicken soup with washed and chopped parsley.
If you don’t add all the chicken to the broth, you can use the remaining meat to cook chicken fricassee.
We have an alternative chicken soup recipe for you in our recipe database.
What meat is suitable for chicken soup?
The basis of a chicken soup is fresh chicken soup. This should preferably be from the farmer or butcher so you know where it came from and how it was fed. This ensures that the meat is of good quality. Chickens from the supermarket are often less tasty and often contain less meat.
Alternatively, you can use chicken drumsticks or chicken pieces to cook the broth.
Cook chicken in frozen soup
If you don’t have fresh chicken on hand, you can also use frozen soup chicken. Here, however, the cooking time is extended up to an hour. You can also tell if the chicken is done when the meat separates from the bone.
Pressure cooker chicken soup
If you have a pressure cooker, you can also use it to make chicken soup. Put a soup chicken, the chopped soup vegetables with water and a little salt in the pot. Close the lid and bring everything to a simmer until the pan just steams or has pressure. Now lower the temperature a bit and simmer for another 30 minutes. Then remove the pan from the heat. After about 30 minutes, the chicken will be cooked.