Chicken Soup Recipe at MyDish

Chicken Soup

3 stars based on 8 reviews Rate this Recipe

Method

  • Chop the carrot, onion and celery roughly.
  • Heat a tablespoon of oil in a saucepan and add the vegetables.
  • Cover with a lid and allow them to sweat on a low to medium heat for about 10 minutes.
  • Add the chicken pieces and heat with a medium to high heat to brown the chicken (no lid).
  • Add the chicken stock and tomatoe puree and enough boiling water to fill the saucepan.
  • Cover with a lid and simmer on a low heat for about 2 hours.
  • Season with the salt.
  • When cool,tke out the chicken and sieve the soup pressing down on the vegetables to extract their goodness.
  • Skim off the excess fat from the top of the soup.

    • Comments Add your comment

    Add a comment

    Ingredients

    • 1 chicken (both halves of its back and both wings)
    • 1 small carrot
    • 1 onion
    • 1 celery heart
    • 1 teaspoon of chicken stock powder
    • 1 pinch of salt
    • 1 tablespoon of tomato puree

    By Views 6686  Added Sun Oct 7 2007


    Traditional Jewish chicken soup

    Most Viewed Pages