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Before you jump to Chicken Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Just about any article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is really very good information. Sometimes, though, the last thing you need is to have to make a meal from scratch. Once in a while you need to pay a visit to the drive through while you are on your way home and end the day. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet program? This may be possible because lots of the popular fast food spots are attempting to make their menus healthy now. Here is how you can eat healthy and balanced when you visit the drive through.
Go for the side dishes. It wasn’t that long ago that French Fries were your only side dish option at a restaurant. Today almost all of the most popular fast food franchises have improved their products. Now quite a few of them provide salads. Chili is a different option. You can purchase a baked potato. You can make fruit. There are plenty of healthful options that do not consist of putting something deep fried into your body. Instead of the pre-determined “meal deals” make an effort to create a meal out of side dishes. When you do this you can keep your fat content and calorie counts low.
Logic states that that one the easiest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually a good idea all you need to do is make a few good decisions and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, letting someone else cook dinner is just the thing you need. There isn’t any reason to feel bad about going to the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to chicken soup recipe. To cook chicken soup you only need 13 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Chicken Soup:
- Prepare 1 large chicken (around 2.25kg), either left whole or quartered (I freeze raw chicken carcasses and trimmings from other dishes and add these to my soup for extra flavour)
- Prepare 3 sticks celery with leaves
- You need 2 medium onions, peeled
- Use 2 large leeks, halved lengthways, dark green part removed
- Use 1 large parsnip, peeled and halved lengthways
- Take 2 large carrots, peeled and halved lengthways
- Provide 1/2 green pepper, deseeded (optional)
- Take 2 tomatoes
- You need 1/2 small raw beetroot, peeled (optional)
- Take 1 handful parsley on the stem, no need to chop it
- Prepare 1 1/2 teaspoons salt, plus extra to taste
- Use Cold water
- Prepare Chopped parsley to garnish
Steps to make Chicken Soup:
- Place the chicken in a large pan and cover with cold water by 5cm.
- Add the salt and bring to a gentle boil, skimming off any scum that rises. Keep skimming for several minutes until no more appears.
- Add the vegetables and another 250ml of cold water. Bring back to a simmer and skim again if necessary.
- Put the lid on and simmer for two hours. Check the seasoning and, if significantly reduced in volume, add another 250ml water.
- Simmer for a further 1 – 2 hours.
- Add the beetroot for the last hour of cooking to give your soup the most wonderful golden colour.
- Carefully remove the chicken from the pan and set aside. Do not throw this meat away: picked from the bones, it can be used right away — perfect in a curry, a chicken pie, chopped up and mixed with mayonnaise in a sandwich — or frozen for later.
- Strain the soup through a fine sieve into a clean bowl or pan and allow it to cool.
- When cool, refrigerate overnight, then skim off most of the fat that has hardened on top. Don’t remove it all. Those little ‘golden globules’, as my late father used to call them, demonstrate its provenance.
- To serve, bring to a boil and enjoy piping hot. Garnish each bowlful with a pinch of chopped parsley, plus any (or all, if you’re my brother-in-law) of the following: kneidlach (matzo balls), kreplach (Jewish ravioli), lokshen (vermicelli or flat noodles), egg lokshen, butter beans, some of the cooked carrot from the soup, boiled rice or meat from the chicken wings. Find recipes for kneidlach and egg lokshen at www.justnotkosher.com
- Chicken soup freezes well and you should always have some to hand in case of plague, famine or invasion.
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