Delicious and easy. I did not even like chicken soup till I tried this recipe
- 1 onion chopped
- 1 large clove garlic chopped
- 1 large bay leaf
- 1/2 cup chicken bones and all, not a stewing chicken rotisserie chicken works well
- 31/2 liters water can use stock
- 2 small leeks white part only sliced thin
- 2 stalks celery sliced thin, leaves also
- 2 stalks parsley chopped, some for garnish
- 1 large carrot sliced thin or chopped
- 11/2 tsp salt
- 1 sprig thyme
- rice or noodles cook separate , 2 tbsp per serving , add when ready to serve
- 1 tsp jane's crazy mixed up soup optional
- 1 15oz can cannelloni beans optional
- Carbohydrate 22.6452205448718 g
- Cholesterol 22.1 mg
- Fat 3.06110166666667 g
- Fiber 4.33868817044099 g
- Protein 7.50229644230769 g
- Saturated Fat 0.795660416666667 g
- Serving Size 1 1 Serving (2092g)
- Sodium 294.041016666667 mg
- Sugar 18.3065323744308 g
- Trans Fat 0.423565416666667 g
- Calories 143 calories
Step-by-step
- Cut up chicken into pieces, remove skin
- Place in cold water, bring to a boil
- Reduce heat simmer 15 minutes
- Remove chicken to a cutting board
- Add all other ingredients
- Debone chicken using 2 forks
- Use approximately 2tbsp chicken per serving
- Place chicken in pot
- Add 1 sprig Thyme half way through, delicious
- Cook noodles or rice separate and add when serving
- Vermicelli, or mini star noodles,
- black, brown, or white rice
- All work well
Water acts as the primary extracting medium in basic potage preparation, dissolving collagen and water-soluble proteins from the chicken bones over sustained heat. Historical broth-making relied on this exact extraction process to build body without heavy fats, transforming a sparse framework into a complex potable dish through aromatic vegetables like leeks and celery.
- Start the chicken in cold water rather than boiling liquid; gradual temperature increases encourage proteins and impurities to rise to the surface efficiently for skimming, yielding a clearer broth.
- Simmer the bones for 15 minutes before deboning to loosen connective tissue without overcooking the meat into stringy fragments.
- Cook starches like rice or noodles separately at a ratio of two tablespoons per serving, preventing the starches from absorbing excess liquid and clouding the broth during storage.
- Substitute canned cannelloni beans for chicken entirely to convert the formulation into a plant-based iteration, maintaining the earthy vegetable profile while supplying necessary heft.
- Incorporate fresh herbs like thyme midway through the simmering phase to preserve volatile aromatic compounds that otherwise degrade under prolonged heat exposure.
Fresh vegetables contribute bright, crisp enzymatic flavors that deteriorate into softer, sweeter notes when substituted with preserved or dehydrated counterparts. Maintaining this balance ensures the final potage retains structural integrity alongside deep savory complexity.
