Soup Chicken – Basic Recipe

Cut the chicken into pieces and – if available – scald it together with chicken giblets and giblets.

Then add 1.5 liters of cold water and cook with root vegetables and spices until soft, about 3 hours.

Strain, put the soup aside, rinse the chicken with cold water, remove the meat and cut into small pieces.

Lightly brown butter or lard, stir in flour (creamy consistency!) and let it color slightly. Deglaze with a little white wine.

Pour in the cooled chicken soup and a little milk if needed. Let it boil through and refine with some cream if necessary. Boil again briefly, season with salt, pepper, possibly lemon zest and nutmeg. Blend if necessary.

Add chicken, cooked vegetables and chopped herbs and serve in hot plates.

Preparation Tip:

The preserved soup tastes even more plump if it is finally alloyed (thickened) with approx. 60 ml of whipping cream and 2-3 egg yolks, but do not let it boil up any more! The same recipe can also be used to prepare vegetable, asparagus, cauliflower or fish preserves, but also garlic or cheese soup (with processed or blue cheese).

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