This Chicken Soup Will Really Warm You Up

Chicken broth – that’s what grandma used to cook for aches and pains.

When you have a cold or general chills, you need an old grandma’s secret weapon. A warm, invigorating chicken broth lifts the spirits and, with plenty of liquid, helps you get rid of colds and sore throats faster. Spicy with a few spices, the classic is twice as good. You have a lot of flexibility when it comes to deposits. Anyone who continues to inhale the delicious steam while cooking is also doing themselves a favor. Treat yourself to organic chicken soup for this soup and make it for the next day.

Recipe for chicken soup in a large pot

That’s how it works :

For a large pot of soup, you need a ready-to-cook organic chicken (approx. 1.2 kg), an onion, a bunch of green vegetables, three sprigs of flat-leaf parsley, a piece of ginger five centimeters thick and five centimeters long. , three cloves of garlic, a bay leaf, a full teaspoon of chili flakes, a teaspoon of dried thyme, salt, seven black peppercorns and three liters of water. As an alternative to whole chicken soup, you can also use three chicken thighs and a chicken breast fillet.

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Wipe the meat with a towel. Cut green vegetables, onion, garlic and ginger into pieces. In a large saucepan, pour the olive oil and add the vegetables to the hot oil. Grill lightly then deglaze with water. Now put the chicken or chicken thighs in the pan with the bay leaf, parsley, remaining spices such as thyme and peppercorns and let everything simmer gently with the lid on. Continue to skim the foam obtained so that the soup remains clear.

Chicken Soup Like Grandma Made

After 45 minutes, the meat should separate easily from the bones. Now take it out of the soup. Pass the broth obtained through a sieve to filter the boiled vegetables.

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Season the nutritious broth with salt and add the removed and finely chopped meat. Season to taste with chili flakes and another pinch of grated ginger. Frozen peas go especially well with soup. Separately cooked noodles or potatoes also turn the broth into a filling dish. Cauliflower, broccoli and carrots can also be briefly steamed and served with the soup. Fresh, thinly sliced ​​leek rings give an extra kick.

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