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Please Fave the Original Submission here.

And since we're on a bit of a 'chicken run', far be it from us not to include dish :B

Open For Critique / Constructive Criticism

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Chicken soup

Hey it's the bearkitty  ghostbear2k again.
Today it's a nomnom Chicken Soup. Everything is homemade.

Ingredients:

- 1 kg of Chicken legs (3 legs usually )
- 1 pack of greens (including celery, carrots, leek, parsnip or parsley root), approx 800-1000g
- 2 bell peppers
- 1-2 spring onions
- 1 onion
- 2 gloves of garlic
- 2 bay leafs
- 4-5 piment seeds
- salt, pepper
- Garam Masala
- Curry powder
- fresh parsley
- Soup noodles to your taste. I used Ditaloni Rigati noodles.
- Some pieces of kitchen paper, a fine sieve and a skimmer

Preparation:

Wash the chicken legs carefully, then dab them dry. Place them into a big pot and fill the pot with water until the legs are covered with water. Heat up the water until it boil and skim off the foam. That way your soup won't get as cloudy and foamy.

In the meantime, wash the vegetables, peel them when necessary and chop them up into pieces. You can leave the garlic mostly intact.

Keep a bit of the raw vegetables, but chop that a little finer. That's needed later.

Put everything into the pot, add bay leaf and Piment, fill up the pot with water again and heat it up.

Once it starts to boil, turn down the heat and let it simmer on low heat for about 2 hours. Await boiling it too much, it will get foamy and more cloudy that way.

Add salt and spices somewhere during that time.

After that time, remove the now soft chicken legs. Let them cool down a bit or you'll burn yourself. Remove the wobbly skin and throw it away, then peel away the meat from the bones and rip it into bite-sized pieces

Pour the soup through a fine sieve to removed the boiled vegetables. They are soft and not tasty anymore, all the taste is now in the soup.

De-fat the soup by using several sheets of kitchen paper. Just slide them over the surface of the soup, they will soak up a lot of the excess fat. Repeat a few times until you have removed as much fat as you like. It will also clear the soup a little.

(Another way with be to put the soup into the fridge for the night, then take off the hardened chicken-fat … but that is more time consuming)

Now put some fresh, chopped vegetables into the soup and let them simmer until ready. Cook the soup noodles. You can either cook them separately and then put them in or just cook them in the chicken soup. Put in the chicken pieces again to warm them up again.

Add a good amount of chopped, fresh parsley and season to your taste.

Serve with fine slices of green onion or parsley and maybe some fresh bread.

Enjoy! :)

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being