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Before you jump to Chicken Soup recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Almost every single “get healthy” and “weight loss” posting you go through will tell you to skip the drive through and make all of your meals yourself. This is really good information. But at times the last thing you wish to do is prepare a whole supper for yourself and your family. Sometimes almost all you really want is to go to the drive through and get home as quickly as possible. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from guilt about slipping on your diet. This is because a lot of the popular fast food restaurants out there are trying to “healthy up” their menus. Here is the way to eat healthfully when you hit the drive through.
Pick water, juice or milk as a beverage. When you drink a large soft drink you are introducing too much empty calories to your day. One helping of soda pop is eight oz.. Those eight ounces are often at least 100 calories and around ten tablespoons of sugar. Most fast food fizzy drinks are at least twenty ounces huge. Generally, though, they may be 30 ounces. Choosing a soda as your drink increases your calorie intake by thousands and adds way too much sugar to your diet. Milk, fruit juices as well as plain water are more healthy selections.
Logic claims that one the easiest way to stay healthy and balanced is to avoid the drive through and never eat fast food. While, for the most part, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times what you require most is just to have someone else do the cooking. When you select healthy menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to chicken soup recipe. You can cook chicken soup using 13 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Chicken Soup:
- Use 1 large chicken (around 2.25kg), either left whole or quartered (I freeze raw chicken carcasses and trimmings from other dishes and add these to my soup for extra flavour)
- Get 3 sticks celery with leaves
- Take 2 medium onions, peeled
- Get 2 large leeks, halved lengthways, dark green part removed
- Provide 1 large parsnip, peeled and halved lengthways
- Prepare 2 large carrots, peeled and halved lengthways
- Provide 1/2 green pepper, deseeded (optional)
- Take 2 tomatoes
- Take 1/2 small raw beetroot, peeled (optional)
- Get 1 handful parsley on the stem, no need to chop it
- Provide 1 1/2 teaspoons salt, plus extra to taste
- Get Cold water
- Provide Chopped parsley to garnish
Instructions to make Chicken Soup:
- Place the chicken in a large pan and cover with cold water by 5cm.
- Add the salt and bring to a gentle boil, skimming off any scum that rises. Keep skimming for several minutes until no more appears.
- Add the vegetables and another 250ml of cold water. Bring back to a simmer and skim again if necessary.
- Put the lid on and simmer for two hours. Check the seasoning and, if significantly reduced in volume, add another 250ml water.
- Simmer for a further 1 – 2 hours.
- Add the beetroot for the last hour of cooking to give your soup the most wonderful golden colour.
- Carefully remove the chicken from the pan and set aside. Do not throw this meat away: picked from the bones, it can be used right away — perfect in a curry, a chicken pie, chopped up and mixed with mayonnaise in a sandwich — or frozen for later.
- Strain the soup through a fine sieve into a clean bowl or pan and allow it to cool.
- When cool, refrigerate overnight, then skim off most of the fat that has hardened on top. Don’t remove it all. Those little ‘golden globules’, as my late father used to call them, demonstrate its provenance.
- To serve, bring to a boil and enjoy piping hot. Garnish each bowlful with a pinch of chopped parsley, plus any (or all, if you’re my brother-in-law) of the following: kneidlach (matzo balls), kreplach (Jewish ravioli), lokshen (vermicelli or flat noodles), egg lokshen, butter beans, some of the cooked carrot from the soup, boiled rice or meat from the chicken wings. Find recipes for kneidlach and egg lokshen at www.justnotkosher.com
- Chicken soup freezes well and you should always have some to hand in case of plague, famine or invasion.
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