Chicken Soup

Ingredients for Chicken Soup

Instructions for Chicken Soup

To prepare the Chicken Soup recipe, please follow these instructions:

Place the chicken in a pan of water that covers and slowly bring it to a boil. Make the vegetables ready. Peel carrots, parsnips, parsley and celery. Rinse the pores thoroughly and cut them in the rings. Foam the soup carefully and add salt, whole peppercorns, bay leaves and vegetables except leeks. Let the chicken boil for 1½ to 2 hours.

Take the vegetables after 20-30 minutes. Or when they are tender. Divide them into slices and cubes. Take the cooked chicken. Foam the soup free of fat. Say and measure approx. 2½ l. Soup in a clean saucepan. Give the pores a 2-3 min. Boil in salted water or in the soup. Add the cooked, shared vegetables, melballs and meatballs and serve the soup to the hot. Add bread, flute or envelope bread.

dumplings:
Bring water and butter in boil. Bring the flour on at once during heavy whipping. Stir the dough until it does not let go and cook. Remove the pan from the heat and add salt. Stir the eggs for a little while. Make sure that the added amount of egg is stirred into the dough before adding more. The dough must be so firm that it retains the shape.

Bring the dough into a sprays or shape it with a teaspoon. To small bowls. Bring the flour in boiling salted water and let them boil fairly softly for 6-9 minutes. - Keep the water just below the boiling point. Take the flour with a clove and put them on a dish.

Meatballs: Mix minced meat with flour. Stir the egg in and add Danish water gradually. Season with salt and pepper. Let the father rest for 1 hour.

Form the dad with a teaspoon. To small meatballs and boil them in salted water 4-6 min. - Keep the water just below the boiling point.

tips:
It is important to keep the boiler water just below boiling point when boiling flour and meatballs. Boil the water properly, the balls will boil out, even when they are in the soup. If the water is boiled, add a little cold water.