Message of 17.11.2021
By Helmi Tischler-Venter
Home is good for you and tastes great! That’s why we regularly publish recipes from the Westerwald – because our region has all kinds of delicacies to offer. You can also send us your favorite recipes.
Region. Wet and cold November is cold month. A proven home remedy for the common cold is fresh chicken soup. Its effect is now scientifically proven: it can inhibit the activity of white blood cells involved in cold processes, which can reduce cold symptoms.
Chicken and cooked vegetables contain ingredients that have an anti-inflammatory effect. You can also simply cook the classic chicken soup according to grandma’s recipe because it tastes delicious.
Ingredients for the broth:
1 ready-to-cook soup chicken (about 1.2 kg)
1 bunch of soup vegetables (carrot, celery, leek, parsley, about 500 grams in total)
1 bay leaf
1 tablespoon of salt
5 black peppercorns
3 liters of water
Ingredients for the insert:
200 grams of cauliflower
2 carrots (about 120 grams)
bunch of chives
250 grams of soup noodles
200 grams of peas (frozen)
1 pinch of salt
1 pinch of freshly ground pepper
For broth, pat soup chicken dry with paper towel. Peel and chop the onion. Peel the carrots and celery from the soup vegetables and roughly chop them. Cut the leek in half, wash, clean and cut into slices. Wash, drain and strip the parsley, chop the leaves and reserve the stems.
Put the onion, carrots, celery, leek, parsley stems, bay leaf, salt and pepper in a large saucepan with the chicken soup. Fill with water, bring to a boil and simmer for about 50 minutes. If you want the soup to stay clear, you need to keep skimming off the foam that forms.
Take the chicken out and let it cool a bit. Peel off the skin. Remove the meat from the bones and cut it into pieces. Pass the chicken broth through a sieve, reserving the broth. Remove the vegetables and spices and return the clear chicken broth to the pot.
For the filling, wash the cauliflower, drain it and cut it into small frills. Peel and cut the carrots. Wash the chives, drain and cut into rings.
Cook the noodles in the chicken broth with the cauliflower, carrots and peas according to the instructions on the package, add the chicken and cook for ten minutes. The insert should stay nice and crispy.
Before serving, season the chicken soup with salt and pepper, divide among plates and serve sprinkled with chives and chopped parsley.
Tip: Grandma never used ginger in cooking. Those who wish can refine their chicken soup with 20 grams of grated fresh ginger, which further strengthens the immune system. (htv)
Enjoy your meal
If you have a delicious recipe for us, please send it to firstname.lastname@example.org. Please write your own text and at least one photo of your choice. Thanks very much!
More about this: Recipes from the Westerwald
Location: Dierdorf and surroundings
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