Chicken Soup At Home

Ages of knowledge and faith purified in a pot of golden liquid. Be it agonizing pain or just the desire for a lovely Sunday lunch, chicken soup has the answer.

As I currently have some time, I had been searching on the web last week. In need of fresh, stirring thoughts, inspirational dishes that I have never tested before, to impress my family with. Searching for quite some time but couldn’t come across any interesting things. Just before I thought to give up on it, I found this fabulous and easy dessert by chance. The dessert seemed so fabulous on its snapshot, that called for rapid action.

It absolutely was not so difficult to imagine how it’s created, its taste and just how much my hubby will probably like it. Actually, it is very simple to impress the man in terms of treats. Anyway, I visited the page: Suncakemom and simply followed the step-by-step instuctions which were coupled with superb pictures of the task. It just makes life much easier. I can imagine that it is a slight effort to shoot photos down the middle of cooking in the kitchen as you may usually have gross hands and so i highly appreciate the effort and time she devote to make this post .

That being said I’m inspired presenting my own formulas in a similar way. Many thanks for the thought.

I had been tweaking the initial mixture to make it for the taste of my loved ones. Need to say it turned out a terrific success. They loved the flavour, the thickness and loved getting a treat such as this in the middle of a hectic workweek. They quite simply requested even more, more and more. Hence the next occasion I am not going to make the same mistake. I’m gonna multiply the amount to make them delighted.

Chicken Soup Recipe courtesy of SunCakeMom.

Get a yellow skinned vegetarian fed chicken.

Take the chicken apart. Take the skin of if desired but cook it with the meat as fat under the skin is essential for the flavor of the soup.

Add the rest of the broth ingredients. Optionally, the tomato can be cut into four if desired.

Fill the pot up with water. The more water we use, the more ingredients we have to add for a flavorful soup. Never add water at the end of the cooking process!

Place the lid on and cook the meat ready on low heat. Young chickens generally don’t need more than one hour of cooking. Older birds though, could require hours of simmering.

Add the rest of the vegetables to the soup then bring it to boil on high heat. When the soup starts to boil lower the heat and simmer it until the vegetables have the desired texture. The cooking time for vegetables varies but 10 minutes simmering should be plenty to cook them tender and still preserve some of their nutritientes.

Take it off heat and let it sit for at least 10 – 30 more minutes with the lid still on. It could be served immediately but it’s scorching hot so not really recommended. When the dish is served as an only meal thin noodle like pasta is served in it to provide more energy on one go.