Chicken Soup I
| Meat | Soup
Ingredients
- Chicken thighs, boneless (easiest)
- Carrots, chopped into bite-sized chunks
- Celery, cross-cut into 5–10 mm slices
- Liquid chicken stock, or 2–3 vegetable stock cubes
- Dill (either dried dill leaf tips, or 1 bunch finely-chopped fresh dill)
- Water
- Salt
Instructions
- Put chicken into cold or room-temperature water in a pot on the stove and set heat to bring it to a boil. As it heats up, a surface foam develops prior to the boil. We want a clear soup broth, so use a big spoon or small strainer to skim the foam and other "debris" away into a container. Discard the foam.
- Remove chicken thighs from the pot and chop them into roughly bite-size pieces on a chopping board. The chicken may tend to fall apart anyway as you handle it. While chicken is out of the pot, it's a good time to clear the broth further if desired.
- Add the chicken pieces back into the pot.
- Add carrots, celery, dill, and stock to the pot. Adjust heat to bring back to a simmer.
- Simmer for at least 30 minutes (an hour is better, hours even better) to cook the chicken and mix the flavors.
- Lightly salt to taste; individual diners can add more salt to their bowls if desired.