Clear & Quick Chicken Soup

Name: Clear & Quick Chicken Soup
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 bay leaves; 1 carrot; 3 celery stalks or root; 1/2 kilograms chicken parts; 1/2 cup fresh dill; 1 onion; parsley; salt and pepper

“Clear & Quick Chicken Soup might be a good recipe to expand your main course recipe box. One serving contains 408 calories, 33g of protein, and 26g of fat. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $1.46 per serving. 1 person were glad they tried this recipe. If you have parsley, onion, celery stalks, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. If you like this recipe, you might also like recipes such as Clear & Quick Chicken Soup, Clear Chicken Soup, and Soto Ayam (Indonesian Clear Chicken Soup).”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Bay leaves2
Carrot1
Celery stalks3
Chicken parts½ kg
Dill½ cup
Onion1
Parsley2 servings
Salt and pepper2 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Peel and wash the vegetables. Also, wash the chicken parts and dry them with a paper towel.
2
Put the chicken parts and the vegetables in a large pot, add bay leaves and half of parsley and dill. Fill the pot with water and bring it to boil. Don't cover.When the soup boils, you'll see fat and foam on top of it. Carefully skim the fat and the foam carefully from top, while trying not to mix the soup. The more foam you skim, the clearer the soup will be.After you finished skimming, lower the heat and cook it the soup for another 30-40 minutes, while checking that there is no more foam on top.Season with salt and pepper.When done, you can strain the soup through a fine colander into another pot or a bowl, or you can just take out all the cooked vegetables and chicken parts.Throw out the cooked onion, celery and herbs. Grate the carrot and put it back in the soup. Chop the other halves of fresh parsley and dill and add it to the soup. Separate the chicken meat from the bones, chop it and add it to the soup.Check the seasoning before serving,
3
Serve hot!