Rustic Chicken Soup

Rustic Chicken Soup
Rustic Chicken Soup

Being able to whip up a simple Chicken Soup should be on everyone’s recipe repertoire. Perfect when you just need something warm and hearty, this soup always does the trick. This recipe here is just a basic classic Chicken Soup, however you can always spruce it up with noodles (Chicken Noodle Soup), or Dumplings, to add some carbs and make this a more filling meal.

Ingredients:

4 Chicken Legs

1 Large Potato

1 Onion

1 Carrot

1 Bay Leaf

Dill

Parsley

Salt and Pepper to taste

Instructions:

1. Begin by peeling and dicing the potato in small cubes, and the carrot into rounds. Peel the onion and chop off the top 1/4. Put all these ingredients as well as the Chicken Legs and Bay Leaf in a pot, fill with water and bring to a boil.

2. When the water begins to boil, add the salt and pepper and reduce the heat to a simmer.

3. Add the Parsley and Dill.

4. After about 15 minutes the vegetables and meat should be fully cooked. At this point you can take off the heat, remove the Onion and Bay Leaf, and serve.

Note:

While cooking, you may notice a yellowish foam appearing. This is from the collagen in the Chicken Legs and is filled with flavor. Some recipes have you scoop this foam out, but I think that’s a mistake. Leave it in, and once you are done cooking the soup, stir it up to reincorporate the flavor back into the soup.

 

Rustic Chicken Soup

A simple and quick Chicken Soup.
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Course: Soup
Cuisine: European
Keyword: Chicken Soup
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 bowls

Ingredients

  • 4 Chicken Legs
  • 1 Potato Large
  • 1 Carrot
  • 1 White Onion
  • 1 Bay Leaf
  • Dill
  • Parsley
  • Salt and Pepper to taste

Instructions

  • Begin by peeling and dicing the potato in small cubes, and the carrot into rounds. Peel the onion and chop off the top 1/4. Put all these ingredients as well as the Chicken Legs and Bay Leaf in a pot, fill with water and bring to a boil.
  • When the water begins to boil, add the salt and pepper and reduce the heat to a simmer.
  • Add the Parsley and Dill.
  • After about 15 minutes the vegetables and meat should be fully cooked. At this point you can take off the heat, remove the Onion and Bay Leaf, and serve.

Notes

While cooking, you may notice a yellowish foam appearing. This is from the collagen in the Chicken Legs and is filled with flavor. Some recipes have you scoop this foam out, but I think that's a mistake. Leave it in, and once you are done cooking the soup, stir it up to reincorporate the flavor back into the soup.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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