Chicken

ChiCken SouP with CauliFlower

Chicken soup is a very special soup for me. I was a picky eater as a child but my mom’s chicken soup got my attention almost every time 🙂

I still crave it from time to time and sometimes even if I don’t have all the necessary ingredients,  I can still figure out a way to make a tasty  alternative 🙂

Ingredients fro about a 5 L pot:

  • 1 chicken preferably organic ( I used a kosher chicken this time )
  • 3,5 – 4 liters of cold water
  • 3-4 carrots
  • 1 large parsnip
  • 1 yellow onion, cut in half
  • celery root ( 1/4 from a root )
  • 2-3 garlic cloves
  • red pepper ( 1/2 of a large one )
  • 2 bay leaves
  • salt to taste
  • 1 pinch of turmeric for a bright yellow color

Cut the chicken in pieces, wash them well and bring the chicken to a boil in about 3,5-4 liter of cold water. Bring it to a boil over a medium heat, skimming off the scum with a ladle when needed.

When the stock is clear of scum add the carrots, onion, celery root, parsnip, garlic, red pepper and the bay leaves. Bring back to a boil. Skim again if needed. Turn the heat down to a gentle simmer and cook uncovered for about two hours, skimming regularly.

Almost at the end you could start adding the salt little at a time, until you get the right seasoning.

For the traditional chicken soup I will strain the stock and add some cooked hair pasta noddle to it and fresh herbs and just serve it hot with fresh back pepper on top.

As I mentioned above, sometimes I don’t have the proper ingredients for a chicken soup, but this won’t stop me to create a new version. This time I had a beautiful cauliflower head handy so I created a chicken – cauliflower soup.

 

I cooked this late at night and I had to refrigerate it so I missed the serving pictures the next day. 😦

What I did : I removed the chicken pieces. I removed some meat from the chicken legs and and put it back to the soup,  added some fresh chopped dill and just enjoyed it 🙂

Bon Appetite

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