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Chicken soup is one of the most comforting dishes there is. There’s something about its simple ingredients and warm, savoury flavour that just hits the spot. And Mamma G’s chicken soup recipe is the best there is. Passed down through generations, this chicken soup is the perfect remedy for when you’re feeling under the weather or it’s just a cold winter day. The chicken broth is full of nutrients and the vegetables are packed with vitamins, making this soup a hearty and healthy meal. So next time you’re in need of some comfort food, be sure to whip up a batch of Mamma G’s chicken soup. You won’t be disappointed.
Serves: 6 – 10
- 1 Cornfed Chicken Carcas
- 6 – 8 Whole Allspice
- 6 – 8 Whole Peppercorn
- 1/2 tsp Salt
- 1 Bay Leaf
- 6 Stems Parley
- 1 White Onion
- 1 Large Carrot
- 1 Large Parsnip
- 1 Large Celery Stick
- Enough water to cover chicken
Take your whole cornfed chicken and carve out the breast, wings and legs, you will only need the carcass of the chicken for this soup. You can keep the meaty parts for other meals such schnitzel (recipe coming soon!). You need cut the carcass down the centre of the breast plate and spine so that the chicken can lay flat in you pot, this allows the rest of your ingredients to have enough space in your pot.
Peel your carrot, parsnip and onion (just the top layer) and add into your cooking pot whole, only cut if you need your vegetables to fit. Make sure to also add your celery, parsley (bound together with string) and the rest of your ingredients including the allspice, peppercorn, salt, bay leaf and enough water to fully cover all ingredients.
Put to boil on a high heat, you will start noticing a greyish foam appearing at the top of your boiling water. Use a spoon to scoop out the foam into a bowl, which you will throw away later. This contains the parts of the chicken that you dont want in your soup, so be vigilant. Do this step until the foam stops, this will happen faster if you maintain the high heat.
When the foam stops set your chicken soup on a low heat and put your lid on for about 1 hour. Taste your soup after about 1 hour, add extra salt if needed this is down to your preferred taste.
Once you are happy with the flavour of the chicken soup, you need to remove the carcass and also the vegetables (these can be binned or cut up and eaten in the soup, store the vegetables/chicken separately from the soup). You will need to strain the chicken soup using a sieve by getting another container or large pot and placing the sieve over this and then pouring your soup in.
Now you are ready to enjoy your soup, you can garnish with ground pepper and freshly cut dill with a slice of bread. You can also freeze portions of Mamma G’s chicken soup for a rainy day.
Please note to only keep the chicken soup for up to 5 days if refrigerated before it goes off.