Simple chicken soup
Servings: 7
Calories: 200kcal
Ingredients
- 1 medium free range-chicken ~1kg chicken (without the breast)
- 6 large carrots
- 1/2 red onion
- 1 yellow bell pepper
- 1/4 celeriac (celery root)
- 1/2 bundle of fresh cilantro
- 100 g vermicelli noodles
- 3 l water
- salt and pepper to taste
Instructions
- Peel the onion, carrots and the celeriac, cut the celeriac in half, leave the rest as they are, then wash all vegetables.
- Wash and take out the seeds from the bell pepper.
- Cut the chicken into pieces (remove the chicken breast meat and set it aside for usage in another recipe, while leaving the breast bone for the soup). Remove the skin from the chicken back, thighs and drum-sticks.
- Add 3l of cold water to a large pot, add the chicken and bring to boil on medium heat.
- Skim off the foam from the surface. Turn the heat to medium, add the vegetables, season with salt and pepper and leave to simmer without a lid.
- Remove the fat that rises to the surface from time to time.
- When the soup cook time is done, the meat should be easily removable from the bone and all the vegetables cooked through.
- Take out all meat and vegetables on a large plate and use a fine-mesh strainer to strain the remaining soup in a separate container. The straining process should go slowly as you should obtain a clear soup without any meat or vegetables fine remains.
- Remove the meat from the bones or any skin remains. Cut the vegetables as you like (dices, long strips, leave whole, doesn't matter).
- Boil the vermicelli noodles according to the package instructions (usually 1-2 minutes). Drain and wash under cold water, drain again.
- Add the boiled vermicelli and if you like some freshly chopped cilantro.
- Enjoy while hot :)