Monday, June 19, 2006

Chicken Soup

On a cold winter day like today with the cold southerly wind blowing and the sun on strike, there's nothing more welcoming than a bowl of hot soup.

I have used chicken drumstick for this chicken soup as there is more meat and I prefer the texture of the drumstick. The chicken meat for this chicken soup is not wasted as it is served as part of the soup

1 kg chicken

Vegetables (cut into big chunks)
3 garlic cloves
2-3 celery stalks
1 small parsnip
3 carrots
3 potatoes
1 bunch of green onions or 1 medium white onion
3-4 springs of parsley.

1. Place chicken in a saucepan with enough water to cover it and boil on a slow simmer for 1 hour.
2. Remove chicken and place in a bowl.
3. Strain the liquid through a paper towel. Place the sieved liquid back in the pot.
4. Add all the vegetables except the potatoes. Boil on low for 30 minutes.
5. Add the chicken (removing skin and bones) and potatoes to the soup. Add salt and pepper to taste and simmer for another 30 minutes or until potatoes are cooked.
6. Remove from heat and garnish with chopped parsley or spring onions.
7. Serve hot with crotons or french stick.

Recipe : MamaC @kitchencaper (adapted)


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