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Rene Phares
Step-by-step chicken soup
A real chicken soup made from chicken, onion, leek, carrots, thyme, bay leaves, parsley and celery.
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Ingredients
Directions
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Chop the onion. Clean the leek and cut it into pieces. Remove the carrot and cut into slices.
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Crush the peppercorns in a bowl with the convex side of a (soup-scoop) spoon. Place the chicken bolts in a large (soup) pan.
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Divide the vegetables, parsley, celery and thyme. Add the pepper, bay leaf and mace and pour in the water.
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Bring the stock in an open pan to the boil, if necessary, scoop off the foam with the skimmer.
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Turn down the heat and let the broth on the flame distributor gently pull for 2 hours.
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Remove the chicken bolts from the stock and place on a plate. Dampen a tea towel and place in a sieve. Sieve the broth over another pan.
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Degrease the broth if necessary: let it cool down and let it cool in the refrigerator. Scoop the solidified fat out of the broth.
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Remove the skin from the chicken bolts. Loosen the meat from the bolts and cut into pieces or pull wires with 2 forks.
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Heat the broth again. Dab away any excess fat with kitchen paper.
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Stir the chicken meat through the broth and crumble the vermicelli over the pan. Bring to the boil and boil the vermicelli gently for about 10 minutes.
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Slice the rest of the parsley and celery and stir in the soup. Season with pepper, salt and lemon juice.
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Nutrition
155Calories
Sodium0% DV1.630mg
Fat8% DV5g
Protein32% DV16g
Carbs4% DV12g
Fiber20% DV5g
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