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Captain Walker
Grandmother's chicken soup
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Ingredients
Directions
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Place the chicken legs in a soup pan and add the Italian herbs, mace and half of the soup vegetables.
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Pour in the water.
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Bring everything to the boil and let the broth gently pull for two hours.
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Remove the chicken bolts from the pan and remove the sheet.
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Remove the chicken from the bones and cut into pieces.
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Mix the minced meat with salt and pepper and turn into small balls.
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Sieve the stock over another pan and season the stock with some pepper, lemon juice and three teaspoons of salt.
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Bring the broth to the boil.
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Add the chicken meat with the remaining vegetables, vermicelli and meatballs and cook the soup in a further fifteen minutes until tender.
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Serve the chicken soup in deep plates.
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Garnish with parsley.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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