Chicken Soup
Over a year ago
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Ingredients
Accompaniment
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Description
Traditional Jewish chicken soup
Method
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1
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.
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