Chicken Soup Recipe
Ages of knowledge and faith purified in a pot of golden liquid. Be it agonizing pain or just the desire for a lovely Sunday lunch, chicken soup has the answer.
As I recently have a little time, I was browsing on the internet yesterday. In search of new, fascinating ideas, inspirational dishes that We have never used before, to astonish my loved ones with. Hunting for a while unfortunately could not find any interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and easy dessert simply by accident over Suncakemom. The dessert seemed so delightful on its snapshot, that required immediate actions.
It was simple enough to imagine just how it is made, its taste and just how much my hubby is going to enjoy it. Mind you, it is very easy to delight him when it comes to desserts. Yes, I’m a lucky one. Or possibly he is.Anyhow, I got into the blog and simply used the simple instuctions which were combined with great images of the method. It just makes life much simpler. I can suppose it’s a bit of a inconvenience to take photos down the middle of baking in the kitchen as you typically have gross hands so I really appreciate the hard work she devote to build this post .
With that said I’m encouraged presenting my very own dishes in a similar fashion. Many thanks the concept.
I had been fine tuning the main recipe create it for the taste of my loved ones. I’ve got to say it turned out an awesome success. They enjoyed the taste, the consistency and loved getting a sweet like this in the midst of a lively week. They basically wanted lots more, a lot more. Hence next time I am not going to commit the same mistake. I am going to double the quantity .
The Chicken Soup originally is from SunCakeMom
Get a yellow skinned vegetarian fed chicken.
Take the chicken apart. Take the skin of if desired but cook it with the meat as fat under the skin is essential for the flavor of the soup.
Add the rest of the broth ingredients. Optionally, the tomato can be cut into four if desired.
Fill the pot up with water. The more water we use, the more ingredients we have to add for a flavorful soup. Never add water at the end of the cooking process!
Place the lid on and cook the meat ready on low heat. Young chickens generally don’t need more than one hour of cooking. Older birds though, could require hours of simmering.
Add the rest of the vegetables to the soup then bring it to boil on high heat. When the soup starts to boil lower the heat and simmer it until the vegetables have the desired texture. The cooking time for vegetables varies but 10 minutes simmering should be plenty to cook them tender and still preserve some of their nutritientes.
Take it off heat and let it sit for at least 10 – 30 more minutes with the lid still on. It could be served immediately but it’s scorching hot so not really recommended. When the dish is served as an only meal thin noodle like pasta is served in it to provide more energy on one go.