Chicken Soup!

AHCHOO! *sniff* I have a runny nose today, and I manage to dig out the recipe that I printed out a few years ago, nothing but warm chicken soup can cure this nose!

Here's the recipe...

The Classic Soup Recipe

Preparation Time

30 minutes

Cooking Time

70 minutes

Ingredients (serves 6)

• 1 x 1.4kg (size 14) chicken
• 2 large brown onions, finely chopped
• 2 cups loosely packed fresh continental parsley leaves
• 4 garlic cloves, crushed
• 60mls (1/4 cup) fresh lemon juice
• 2 tbs soy sauce
• 5 celery sticks, cut into lcm pieces
• 5 medium carrots, cut into lcm pieces
• 2 medium tomatoes, halved
• Salt & ground black pepper, to taste
• 1.5L (6 cups) water

Method

1. Rinse the inside of the chicken. Remove the tail and neck, and as much skin as possible from the chicken.
2. Combine the onions, parsley, garlic, lemon juice and soy sauce in a large saucepan. Cook over medium heat for 5-8 minutes or until the onions are soft. Add the chicken, celery, carrots and tomatoes and season with pepper. Add the water and bring to the boil.
3. Reduce heat to low and simmer, covered, for 1 hour or until the chicken is tender and comes away from the bones easily.
4. Remove from heat, cool for 10 minutes and place the soup in the fridge to chill overnight. (This allows the fat to rise to the surface and set.)
5. Next day, remove the soup from the fridge and use a large metal spoon to remove the layer of solidified fat from the surface.
6. Remove the chicken from the soup and place in a large bowl. Use your fingers to remove the meat from the bones and shred into pieces. Discard the bones. Return the chicken meat to the soup.
7. Bring the soup to the boil over medium heat and simmer until the chicken and vegetables are heated through. Remove the soup from the heat and skim a piece of paper towel over the surface to absorb any excess fat.
8. Season with salt and ladle the soup into deep soup bowls. Sprinkle with pepper and serve.

Notes & tips

• Preparation: 30 mins (+ overnight chilling time)

Source

Australian Good Taste - July 1998 , Page 103

*sniff* Done, try it out!