Dutch chicken soup

Homemade chicken soup has a mythical status when it comes to getting rid of the flu. It is not by chance that chicken soup is also called Jewish penicillin. Various researchers made an attempt to objectively determine that chicken soup is a cure for the flu and the cold. So far without real results. On the other hand, the beneficial effects of the care and attention that the soup receives are quite convincing. So get started with this simple recipe!

Serves 8 people

Broth

• 1 chicken (about 1300 g)
• 2,5 l water
• 4 tsp. salt
• 3 stems celery, coarsely chopped
• 1 leek, coarsely chopped
• 1 carrot, 1 cm thick slices
• 1 large onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• ½ tsp. peppercorns
• 10 sprigs rosemary
• 5 sprigs thyme

Filling

• 1 carrot, diced
• 1 leek, cut into thin half rings
• 3 stems celery, cut in 1⁄2 centimeter-thick arcs
• —
• parsley

Bring the water to a boil in a large pan with the chicken and sea salt. Remove the foam and add the vegetables, peppercorns, rosemary and thyme. Cook for about 60 minutes on low heat until you can easily pull out a leg from the chickens’ body. Remove the chicken and put it aside. Wipe the pan for further use.

Sieve the broth, pour it back into the pan and add the filling. Remove the meat from the bones, cut it in thin strips and add it to the broth. The soup is ready when the carrot is soft. Season with black pepper and sea salt. Serve the soup with parsley.