This soup is popular amongst Austrians not only because of its great taste but also due to its healing effect – it’s good for warding off colds and gentle on the stomach which makes it ideal for light diets. Its ingredients make the soup an effective household remedy for flu symptoms. What’s more, our Chicken Soup is so easy it almost cooks by itself!
- 1/2 boiling chicken fowl
- 2,5 litre water
- 150 g soup greens (parsley, carrot, leek, turnip etc washed and sliced or diced)
- 2 bay leaves
- 4 peppercorns (white)
- 2 cloves
- nutmeg (freshly ground)
- 1 bunch of parsley
Directions for Chicken Soup
- Wash the boiling fowl thoroughly and separate into pieces. Briefly blanch the meat and giblets in hot water and then put on the hob to boil with cold water.
- Add the soup greens and seasoning and boil for approx. 2-3 hours until the ingredients are soft.
- Strain the soup and rinse the meat and giblets with cold water. Remove the meat from the bones and chop into small pieces.
- Simmer the soup until only approx. 1 litre is left – this gives the soup a stronger taste.
- Finally, season to taste with salt and nutmeg, serve in hot dishes and add the meat according to taste.
If you are not serving the chicken meat with the soup, use it for soup you want to store, risotto or chicken salad.
JUST ONE MORE THING
Soup was already prescribed by doctors to patients suffering from colds in the 14th century. Today the aromatic consommé is one of the best-known household remedies against many ailments ranging from a stuffy nose to flu symptoms. The secret: chicken meat contains the trace element zinc which is important for the immune system and the soup also has an anti-inflammatory and decongestant effect.