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Chicken soup

Guido Waterman
Print Recipe Pin Recipe
Prep Time 2 hours
Servings 8 person

Ingredients
  

  • 1 Whole chicken stock
  • 3 Leeks
  • 3 Teaspoons of black peppercorns
  • 150 g Fresh celery
  • 3 bay leave
  • 150 g Vermicelli
  • 500 g Fresh vegetables stock
  • 3 Onions
  • 3 Thick carrots
  • 100 g Fresh parsley
  • 6 Sprigs of thyme
  • 3 Pieces mace (dried nutmeg jacket)
  • 0.5 lemon (grater)

Supplies:

  • Large stockpot
  • Sieve
  • Clean tea towel

Instructions
 

  • Put the chicken stock on the stove in a pan with cold water.Bring the chicken to a boil and simmer for 3 minutes.Remove the chicken from the pan, rinse the water away.Cut the leek, carrot and onion into large pieces.Return the chicken stock to the stove in a pan of cold water.Add the leeks, carrots, onions, half of the parsley, half of the celery, thyme, bay leaves, mace and crushed peppercorns.Bring to a boil and cook until the chicken is cooked (approx. 1 hour).Remove the cooked chicken from the stock.Let the chicken cool and then pluck the meat from the bones.Make sure not to have any skin or pieces of cartilage in the mixture.Strain the chicken stock.Put the strained broth back on the stove.Bring to a boil and add the remaining parsley and celery, the stock vegetables and the vermicelli.Cook for about 10 minutes until the vermicelli is cooked.Add the chicken pieces, lemon juice and salt

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

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No matter which European country the poultry meat comes from, consumers can always rely on food safety, environmental protection, and animal welfare. Being a major trading partner in the global poultry meat market, the EU has proved to be a role model by having some of the highest standards in the world.