Equipment
- pot*
- Frying pan *
Ingredients
- 1 whole stewing chicken about 3.3 lbs, or chicken thighs
- 9 cups water
- 1 large bunch soup vegetables Carrots, celery root, leeks, parsley
- 1 onion
- 2 bay leaves
- 2 carrots for add-in
- 1 handful parsley decoration
- 1 tsp peppercorns
- 2 tsp salt
- 3 ⅓ cups small pasta e.g. Fideo, Orzo, Vermicelli
Instructions
- Wash the stewing chicken or the thighs (if desired). If using a stewing chicken, also cut off the tail. This can be done easily with large scissors or a sharp knife. Place it in a large pot. Add enough water to cover everything well. Bring the pot to a boil.
- Cook the chicken for 5 minutes, then drain the water, wash the chicken briefly, and refill pot with fresh water. Add the chicken back in.
- Meanwhile, wash the soup vegetables. They should include carrots, celery root, leek, and parsley. Peel the celery and roughly chop everything. It doesn’t need to be in bite-sized pieces. Halve the onion and chop one half finely, leaving the other half intact, including the skin (which gives a golden color).
- Once the water is boiling, reduce the heat to medium. Add the soup vegetables, bay leaves, halved onion, and peppercorns.
- Let everything simmer together for at least 90 minutes; 2 hours is better. The chicken should be fully cooked.
- In the meantime, cut the add-in carrots into small, bite-sized pieces. Heat a frying pan, add a little oil or butter, and sauté the carrot pieces until they turn slightly brown. Add the chopped onion and sauté it as well. Set the pan aside. Cook the small pasta according to the package instructions.
- After the cooking time, carefully remove the chicken from the soup; it should practically fall off the bone. Place it on a cutting board or plate until it cools slightly. Then, remove the meat from the bones and cut it into bite-sized pieces.
- Add the sautéed carrot cubes and onion and let everything simmer for about 10 more minutes until the carrots are tender. Return the chicken meat back into the soup.
- Season your chicken soup generously with salt and pepper. Now add the cooked soup noodles and let them warm up in the hot soup. Remove the bay leaves.
- Your chicken soup, just like Grandma's, is now ready to enjoy. It gets even better if it can sit for a few hours or even overnight to let the flavors meld.
- Before serving, chop the remaining parsley finely and add it to the soup.
Notes
For the soup greens, choose 3-4 carrots (medium-sized), 1/4 celery root, a handful of parsley, and 1 stalk of leek.
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