Grandmother’s Chicken Soup

For Grandmother’s Chicken Soup, first wash the soup vegetables and herbs, knock out the herbs and dry on paper towels. Wash the soup chicken and breast carcasses, dry with paper towels and place on a plate.

Wash hands and kitchen utensils thoroughly after preparing raw poultry. Prepare (peel, etc.) soup vegetables by type and roughly cut into 5 cm pieces.

Finely chop the parsley. Put all ingredients (except the last 3) in a large enough pot. Fill with water so that everything is covered and bring to a boil. Skim off the foam.

Simmer gently for about 3.5 hours, with the lid on, skimming off the chicken fat every now and then. Add the soup vegetables 20 minutes before the end of cooking.

Strain the soup and cut the vegetables into cubes. Cut chicken meat for the chowder, without skin, into bite-sized pieces.

Season the chicken soup to taste and serve with the chunks. Finally, sprinkle with parsley.

Preparation Tip:

Grandmother's chicken soup used to be served when you were sick. Meanwhile, scientists have found out that our grandmothers were right. This type of soup does have a health-promoting effect. In particular, the soft part of a chest carcass is emphasized. If you have a cold, you can also add fresh lemon juice or chili to the soup. Mussel noodles are ideal as a soup garnish, as they can absorb more of the soup.

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