Chicken soup is not just soup. She is a childhood memory, rescuer in need and number one remedy for colds. So it gets really good.
Chicken broth is the basis for many dishes, but also a star alone as soup - if it is well prepared. There are three pitfalls with the apparently easy recipe that you should know and avoid.
Simple recipe for chicken soup
Chicken soup is actually made easy. You need:
- 1 soup chicken
- 2 bunches of soup greens (carrots, celeriac, leek, parsley)
- 1 onion
- 2 bay leaves
- 1 tablespoon peppercorns, black
- salt
- 4 medium sized carrots
- 200 g peas, frozen
- 200 g vermicelli
- 0.5 bunch of parsley, smooth
How to prepare the chicken soup:
And now the three steps that you should do a little differently than before.
Tip 1: Don't let the chicken cook through to the end
Take the soup chicken out of the soup after half the cooking time and loosen the breast meat from the bone . Put it aside and put the rest of the chicken back in the pot and continue cooking. At the end of the cooking time, take the chicken out of the soup again. Release the soup chicken completely, cut all the meat, including the chicken breast, and then put the meat back in the soup. With this trick you prevent the meat, especially the chicken breast, from becoming totally dry and tough . It remains juicy and tender and makes your chicken soup a pleasure in no time at all.
Also a classic: You have to try this delicious potato soup today
Tip 2: Add fresh vegetables at the end
Add the vegetables to the soup right at the beginning, it gives off a lot of taste, but overcooks completely. Proceed in such a way that you add the soup vegetables to the soup at the beginning and save the extra carrots and peas until the soup is almost ready . Depending on the thickness of the slices, add the carrots ten to 15 minutes before the end of the cooking time, the frozen peas take even less time. It is enough here to let them thaw in the hot soup for about five minutes.
Tip 3: Cook the soup noodles separately
Many people love it when there is a large portion of vermicelli floating in the hot chicken soup . So the soup also saturates properly. The easiest way, of course, is to cook the soup noodles directly in the hot soup. However, this is a problem if you want to reheat the chicken broth a day later - by the way, it tastes best. The noodles then boil and become unsavory. The simple solution: boil the soup noodles separately in salt water and add them directly to every plate you eat. So you don't have to do without the noodles and can enjoy them in their best shape.
Also read : This quick pumpkin soup has a delicious extra
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