Recipe by: Sören Salomo
INGREDIENTS
- 2 carrots
- 1 zellerie root aka celeriac
- 2 red onions
- 4 cloves of garlic
- 4 chicken dumsticks
- 5 chicken wings
- some chicken feet, chicken neck
- 4 chicken liver
- salt, pepper corn, tarragon
PREPARATION
Add the chicken, chopped vegetables, garlic, onion, salt and pepper in a large soup pot and cover them all with cold water. Bring it to a boil and then lower the heat, so the soup keeps simmering for at least 2 hours. Skim off any foam every so often.
You know it is ready when the meat starts falling of of the bones and your kitchen smells great. Pick the meat off of the bones and chop the carrots, celery and onion. Return the chicken to the pot, stir together, and serve.
INGREDIENTS
- a large pot
- Optional: cheesecloth and a pasta drain
COACHES CORNER
We really like to have the soup as it is with all it's goodness but some people like it clear. If you are one of them and want to be very precise just take everything out of the pot and strain the broth using a pasta drain lined with a cheesecloth.
Find a trusty butcher and rely on his choice of chicken pieces. We just told our butcher we want to make the best chicken soup possible and he handpicked everything we need for it.
If you want to store it for days, we recommend you store the vegetables, the meat and the broth separately in the fridge. You can also freeze the broth.
Why eat chicken soup? First of all the gelatin in bone helps aid in the digestion of nutrients, while heals and protects our gut health. If our gut is happy our body is happy. Calcium, and magnesium are also there to help to grow and repair our bones. The collagen and gelatin again support hair growth and keep your nails strong for a double win. Finally, glucosamine will stimulate our body's collagene production (it decreases naturally as we age) reduce inflammation and calm any damages in our joints. It is also very delicious! 🙂
