Chicken Soup and Home Made Stock
Winter time is simmer time. And flu-season. Fight the germs with garlic, ginger, and spices in this comforting chicken soup. Soothes the soul too.
Inspired by: Hubby’s desperate need for Campbell’s chicken noodle soup whenever he feels a cold coming on.
First, make the stock. And remember: this is slow food, save it for an afternoon off or a weekend project. You want to enjoy the process!
makes about 6 cups/1.5 l
- 2 chicken legs with back attached, skin and bones intact
- 1 T butter
- 2 t coriander seeds
- 2-3 t turmeric
- a thumb-size piece of fresh ginger, peeled and sliced
- 2 t sea salt
- 2 t freshly ground pepper
- 4 garlic cloves, sliced
- 2 celery sticks, roughly chopped
- 2 medium onions, quartered
Heat the butter on high heat (watch it doesn’t burn), add a handful of coriander seeds and turmeric. When the seeds start to pop, add the chicken, skin side down. Fry the chicken until brown, about 3 minutes, then turn and let brown for another three.
Add the vegetables, sauté for about 5 minutes, then fill the pot with water. (If you boil the water first, the stock will come to a boil quicker, but it’s not necessary. We’re slowing down, right?)
Let come to a roaring boil, turn the heat down, and simmer for at least an hour, lid partly on.
Cool for several hours, preferably overnight.
Once the stock has cooled, remove the chicken and separate into meat and bones. Set the meat aside.
Drain the stock through a sieve and compost the veg.
Chicken Soup with Cabbage
- 1 T butter
- 1 large onion, chopped
- 2-3 garlic cloves, minced
- 2 celery stalks, chopped
- 2-3 carrots, sliced
- 1 medium green cabbage, sliced
- your home made chicken stock
- the chicken meat from the stock, shredded
- 250 grams of egg noodles, if desired
- sea salt
- freshly ground pepper
Chop the fresh vegetables for mise en place. I love this. All the ingredients at the ready.
Heat the butter over medium heat, and sauté the onions for about 5 minutes, then add in the garlic and a pinch of turmeric.
Add the rest of the vegetables, sauté for 2-3 minutes, then fill the pot with stock and bring to a boil.
Can’t resist a close-up. Bowl full of germ-fighting goodness. Enjoy!