Chicken Soup Recipe MZ Marketing


Ingredients:

- 1 whole chicken (about 3-4 lbs), or a combination of bone-in chicken pieces

- 10 cups water

- 2 onions, peeled and halved

- 3 carrots, peeled and cut into chunks

- 3 celery stalks, cut into chunks

- 3-4 garlic cloves, smashed

- 2 bay leaves

- 1 tsp whole black peppercorns

- 2 tsp salt, or to taste

- 1 tbsp olive oil

- 2-3 sprigs of fresh thyme

- 1/4 cup chopped fresh parsley

- Optional: 1 cup of egg noodles or rice

- Optional: Additional salt and pepper to taste

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Instructions:

1. Rinse the chicken under cold water and pat it dry with paper towels. If using a whole chicken, remove excess fat and giblets from the cavity.

2. In a large stockpot, heat the olive oil over medium-high heat. Add the halved onions, carrots, and celery. Sauté the vegetables for a few minutes until they start to soften and develop some color.

3. Place the whole chicken or chicken pieces on top of the sautéed vegetables in the pot. Add the smashed garlic cloves, bay leaves, thyme sprigs, whole black peppercorns, and salt.

4. Pour the water over the chicken and vegetables, ensuring that the chicken is fully submerged. Bring the water to a boil over medium-high heat.

5. Once the water comes to a boil, reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 to 2 hours. Skim off any foam or impurities that rise to the surface during the cooking process.

6. After the chicken has cooked and the meat is tender, carefully remove the chicken from the pot and set it aside to cool.

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7. Strain the soup through a fine-mesh sieve or colander into another large pot or bowl. Discard the cooked vegetables, bay leaves, and thyme sprigs. Skim off any excess fat from the surface of the broth.

8. Once the chicken has cooled, remove the skin and bones. Shred the chicken meat into bite-sized pieces and set it aside.

9. Return the strained broth to the pot and bring it to a gentle simmer over medium heat. If using, add the egg noodles or rice to the broth and cook until they are tender.

10. Once the noodles or rice are cooked, add the shredded chicken back into the pot. Let the soup simmer for a few more minutes to allow the flavors to meld.

11. Stir in the chopped fresh parsley and adjust the seasoning with additional salt and pepper if needed.

12. Ladle the chicken soup into bowls and serve hot. It can be garnished with additional fresh herbs if desired.

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Location: Pakistan

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