This chicken soup will really warm you up

A chicken broth - this is what grandma used to cook for pain.
A chicken broth – this is what grandma used to cook for pain.

When you have a cold or general chills, you need an old grandmother’s secret weapon. A bracing, hot chicken broth lifts spirits and, with plenty of liquid, ensures you get rid of colds and sore throats faster. Spiced with a little spice, the classic tastes 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 doing themselves a favor. Treat yourself to an organic chicken broth for this soup and prepare for the next day.

Big Pot Chicken Soup Recipe

This is how it works:

For a large pot of soup, you need one ready-to-cook organic chicken (about 1.2 kg), one onion, a bunch of greens, three sprigs of flat-leaf parsley, a finger-thick piece of ginger and five centimeters of tall. , three cloves of garlic, a bay leaf, a teaspoon full of chili flakes, a teaspoon of dry thyme, salt, seven grains of black pepper and three liters of water. As an alternative to the whole soup chicken, you can also use three chicken thighs and one chicken breast fillet.

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Dry the meat with a towel. Cut the soup greens, onion and garlic and ginger into pieces. In a large pot, add olive oil and add the vegetables to the hot oil. Allow it to brown slightly and then wash it off with water. Now place the chicken or chicken thighs in the pot with the bay leaf, parsley, remaining spices such as thyme and peppercorns and bring to a gentle simmer with the lid on. Continue to skim the resulting foam so that the soup remains clear.

Chicken soup like grandma made

After 45 minutes, the meat should be easily separated from the bones. Now remove from the soup. Pass the resulting juice through a sieve to filter the soft boiled vegetables.

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Season the nutritious liquid with salt and add the removed, finely chopped meat. Season to taste with chili flakes and another pinch of grated ginger. Frozen peas go especially well with soup. Noodles or potatoes cooked separately 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 add extra kick.

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