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Easy Chicken Soup

Easy Chicken Soup
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Chicken soup is a meal you can find on dinner tables around the world and this recipe will be loved by the whole family. To make this soup more substantial, serve it with cooked rice, mashed potatoes or crusty bread to help soak up all the flavours.

Ingredients:

30 g butter
2 tbsp olive oil
3 medium onions, quartered
4 carrots, cut into chunks
4 parsnips, cut into chunks
2 sticks celery, halved
4 leeks, sliced
8 black peppercorns
1 bay leaf
4 sprigs thyme
2 sprigs rosemary
4 sprigs tarragon
1–1.5L chicken stock
25 g fresh coriander
Salt and freshly ground black pepper


Method:

  1. Heat the butter and olive oil together in a large pan over a low heat until the butter is melted. Add the onions and cook for five minutes, stirring, until softened. Add the remaining vegetables, the peppercorns and the herbs (except the coriander) and cook for a further five minutes, stirring occasionally.
  2. Add the chicken pieces and enough of the chicken stock to cover all of the ingredients. Cover and bring to the boil, then reduce the heat and simmer, uncovered, stirring occasionally, for two hours. Skim off any foam that develops, remove and discard the herb stalks, season to taste and serve topped with fresh coriander leaves. To make it easy to remove the herbs and peppercorns at the end of cooking, tie the herbs together with a piece of kitchen string to form a bouquet garni and place the peppercorns in the centre of a square of muslin and tie the edges together to form a pouch.


Source: RedOnline

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