A warm, nourishing bowl of chicken soup is the ultimate comfort food, perfect for cold days or when you need a gentle, healing meal. This light yet flavorful broth is packed with tender chicken, root vegetables, and fragrant herbs, making it a classic dish for any occasion. Serve it as a starter or enjoy it as a complete meal with shredded chicken and noodles.
Ingredients
- ½ chicken (or 1 whole chicken, cut into quarters)
- 1.5 liters of water
- 1 teaspoon salt
- 1 small onion, whole
- 1 leek, cleaned and chopped
- 1 carrot, peeled and sliced
- 1 parsley root, peeled and sliced
- A small piece of celery root (or a celery stalk)
- 1 small cauliflower, separated into florets
- Fresh parsley leaves, for garnish
Procedure
- Prepare the Chicken:
- Clean the chicken, cut it into quarters, and separate the wing and thigh at the joint.
- Simmer the Broth:
- Place the chicken pieces in a pot and add water until fully submerged.
- Add salt and the whole onion for flavor.
- Bring to a gentle boil, then reduce heat and simmer until the chicken is almost tender (about 1 to 1.5 hours for a whole chicken, 30-45 minutes for half a chicken).
- Add the Vegetables:
- Once the chicken is nearly done, add the carrot, parsley root, leek, celery, and cauliflower.
- Cook until the vegetables are tender but not mushy.
- Finish and Serve:
- Remove the chicken from the broth and strain the soup if desired.
- If serving as a main dish, shred some cooked chicken meat and return it to the broth.
- Sprinkle with fresh parsley leaves before serving.
Final Tip
- For richer flavor, cook the broth for at least 1.5 hours and remove excess fat before serving.
- This soup pairs well with noodles, dumplings, or rice for a heartier meal.
- Leftover cooked chicken can be used for sandwiches, salads, or stir-fries.
Enjoy! 🥄
