Classic chicken soup, simply explained – for colds

Instructions

1. Remove the soup chicken from the packaging and pat dry with a kitchen towel. Remove any remaining feathers and make two or three small holes in the top half (towards the lid of the pot) with a knife. This will prevent air from forming in the chicken later and the chicken floating on top.
2. Then peel the carrots, cut the leek into about 5mm slices, peel the onions large and cut into quarters and clean the broccoli and cut into individual sprigs and add to the pot.
3. Finally, cut the celery and celeriac into strips of about 1 cm and add to the pan.
4. Fill the cooking pot with cold water to the maximum level. For my recipe, I used a 10-liter pot - and had to add about 6 liters of water. If you only have smaller pots (e.g. 5-6 liter pots), you can easily divide it between two pots.
5. Then heat the pot - slowly - on a medium heat on your stove until you see the first warming, then slowly increase the heat. It is important that the chicken is heated slowly and not by extreme and fast heat.
6. Just before the classic chicken soup starts to boil, you can add the spices and stir the soup gently.
7. Note: Chilli can also be added later and dosed individually per portion, as some people cannot tolerate chilli. Ginger can be a good alternative here, as it also helps with colds.
8. Then simmer the chicken soup on a low heat (approx. 25% of the maximum power of the stove) for approx. 2.5 hours.Start 150 minutes timer hereIt is advisable to remove the turbid matter floating on top with a spoon from time to time.Start timer · 150 min
9. After the time has elapsed, carefully remove the soup chicken from the pot and ideally place it in a sieve, as a lot of hot soup will still run out of the chicken (be careful - the chicken usually falls apart into many pieces).
10. Then pass the soup through a fine-mesh sieve and collect in a bowl or pot. The overcooked vegetables can be removed and discarded.
11. Remove the skin and bones from the soup chicken and cut into small pieces. Ideally, these can also be pre-packaged in portions and then added fresh to the soup. It can also be packed in small bags and frozen. It is advisable not to freeze the chicken meat directly with the pure classic chicken soup, but preferably to treat it separately.
12. You can now portion this pure classic chicken soup freely and then refine it with fresh carrots, cauliflower or broccoli, celery or other vegetables to taste and season with fresh herbs, alternatively fresh chilli, etc.Shortly before the vegetables are cooked, you can add your portion of chicken.Soup noodles or freshly made homemade noodles are also a good accompaniment.