Chicken broth soup
1kg – 1.5 kg of chicken meat
2 onions cut in quarters
4 l of cold water
2 carrots (cut into large pieces)
2 celeries (stalks with leaves, root also can be used)
1 handful parsley
Place the meat and onions in the bottom of a large c
ooking pot and dry fry
(fry without oil or fat) for a little while, until
it changes color.
Add water and stir well to mix up the sediment at th
e bottom of the pot.
Heat it up to boiling. Use a spoon to skim off any im
purities that rise to the
Add all remaining ingredients, partially cover the p
ot and cook over
medium heat for about 3 hours.
4. Strain and leave it to cool down. Removed meat a
nd vegetables can be
served as delicious lunch (or dinner). Place broth in
the fridge. When
completely cooled, a layer of fat will appear at th
e surface. Remove it with
Tips: The only difference between chicken soup and chicken broth is in
straining process. If you want to make a chicken soup,
just skip the straining step, finely chop meat and vegetables and you will get a great soup to serve up for lunch or dinner. Strained soup – chicken broth (or stock) can be used as ingredient in many other dishes.
Adapted from cookbook.