Serves 6 people
Now that the outside temperatures are starting to drop and more and more people are starting to get a cold or a flu, it is time for me to share my Grandmother’s Chicken Soup recipe with you. My darling Grandmother, Josephine, is 93 years old and alive and kicking. I can’t help but think the weekly doses of chicken soup has something to do with it 😉
4 big chicken legs (approx. 850 gr)
1.5 L of water
1 clove of garlic
1 white onion cut into four pieces
1 big carrot, peeled and coarsely chopped
2 celery stalks with leaves, coarsely chopped
2 sprigs of parsley
1 sprig of thyme
1/2 tsp. salt
1/4 tsp. white pepper
¼ tsp. of mild curry powder
75 gr fine egg noodles
2 or 3 chicken stock cubes
Put the chicken legs in your stockpot and add 1.5 L of water. Add the garlic, carrot, celery, parsley, thyme, salt, pepper and curry powder.
Bring to a boil and, once boiling, reduce the heat. Allow to simmer for approximately 2 hours or until the water is yellow and the meat is tender. The meat should almost be falling off the bones.
Turn off the heat and let the soup cool down. Drain the vegetables and chicken from the soup. Now it is time to refrigerate the stock preferable for one night. A layer of fat will rise and harden at the top of the stock. Now you can easily skim the fat of with a spoon.
If you don’t have the time to leave the soup for the night you could pour it into containers and leave them in the freezer for an hour to hasten this process.
Boil the soup again, once skimmed, and add the chicken stock cubes. Once the cubes have dissolved add the pieces of deboned chicken and fine egg noodles. Before serving you can garnish your soup with some chopped parsley leaves.
Bon Appetite 😉