Although it seems that soups are more suitable for cold winter days, this is a topic that we must eradicate, because whatever season it is, it is delicious and it is a very nutritious dish. Is homemade chicken soup sure, like me, it brings back memories of your childhood.
You can make it in a quick pot and the time decreases considerably, but if you have a while to make the chicken broth gently in a traditional casserole, the result will be much richer. If you make the broth the day before and put it in the fridge, it will be much easier to degrease it.
We peel and clean all the vegetables. We do the same with the meat, discarding any remaining viscera that the chicken or hen may have. We put everything in a wide saucepan and cover with water. Once it starts to boil, we can lower the heat and make the broth slowly, for about 2 hours.
We remove the meats and vegetables from the pot and strain the broth. At this time we can refrigerate the broth until the next day which will help us to degrease it better, or with the help of a spoon carefully remove the fat, if we want to make the soup immediately.
Grind the vegetables and add a couple of tablespoons to the chicken broth. Thanks to the carrot, the chicken soup will have a nice tone. We heat the broth and when it starts to boil, add the noodle and salt, lower the heat and leave the pasta to the point that we like it to be done. We serve immediately with the shredded meat.
Staub Cocotte Single pan Casserole (Single pan, Graphite Gray, Cast Iron, 3.8 L, 24 cm, 4.8 kg)
Le Creuset Evolution Cocotte with Lid, Round, All Heat Sources Incl. Induction, 5.3 l, Cast Iron, Red (Cherry), 26 cm
BRA RAPID Vitesse 6 liter pot suitable for all types of cookers including induction, Stainless Steel, Silver, 22 cm
With what to accompany the chicken soup
The chicken soup should be served hot, smoother on cold days and somewhat tempered if the heat begins to tighten, as it will help us hydrate and regulate body temperature. We can accompany it with bread croutons or another alternative, or with the meat itself to make the broth, which is how I like it the most. In this way we take advantage of absolutely all the ingredients and make the dish much more complete.
Directly to the Palate | Castilian soup or garlic soups with ham, grandma’s recipe to warm up
Directly to the Palate | Pasta e ceci: the comforting soup of pasta and chickpeas a la romana