Chicken Soup

Chicken soup recipe is a classic in homemade cuisine. It is prepared all around the world with a base of vegetables and chicken, adding different ingredients depending on the country. In Greece, they add egg and lemon; in France, they add white wine, bay leaf, and thyme; and in Peru, they add cilantro. The flavor of chicken soup is so comforting that these two words, "chicken soup," have acquired a meaning beyond gastronomy. They describe something that comforts us, and there is even a well-known book by Jack Canfield and Mark Victor Hansen called "Chicken Soup for the Soul." Among soup recipes, chicken soup undoubtedly has a special place, and on Cocina-casera.com, we'll tell you how to prepare it.

The soup that everyone loves

It's hard to find someone who doesn't like chicken soup. "The Whole World Loves Chicken Soup" is the title of a book by a New York Times food critic named Mimi Sheraton, written in 1995. In this book, she highlights how chicken soup is present in all cultures, especially among Jews, such as goldene yoich (golden broth).

In Jewish Shabbat, chicken broth with carrots, noodles, and matzo balls is a staple. Maimonides, a 12th-century Jewish physician, was the first to praise chicken soup in his book "On the Cause of Symptoms." He recommended chicken broth and other fowl to neutralize the body's constitution. Centuries later, chicken soup remains one of the favorites for millions of people!

How to make the recipe Chicken Soup

1. First, we'll make the chicken broth. Place the chicken meat in the pressure cooker with approximately one and a half liters of water. Peel the potatoes and cut them in half, wash and chop the rest of the vegetables, and add them to the pot along with the bouillon cube. This way, we won't need to add much salt.
2. Add the ham bone to the pot and cook for 10 minutes. After the cooking time, strain the broth, reserve the chicken hindquarters and the vegetables. Cut the potatoes into small pieces and reserve them as well.
3. Place the vegetables (except for the potatoes) in a blender-safe container with a little broth and blend them. You can reserve some vegetable pieces to garnish the soup when serving. This way, our recipe will have more fiber and healthy nutrients.
4. In a pot, add the chicken broth with the blended vegetables and bring to a boil. Once it is boiling, add the noodles. The cooking time depends on the thickness of the noodles. It can be 2 minutes for No. 0, 3 minutes for No. 1 noodles, or up to 6 minutes for No. 2 noodles. To avoid mistakes, it's best to check the pasta package for the manufacturer's recommended cooking time.
5. After the cooking time, turn off the heat. Add the lemon juice and the diced potatoes. Take the meat we can get from the cooked chicken hindquarters and incorporate it as well. Taste and adjust the salt, if needed.
6. When serving, dish up the soup with noodles, potatoes, and pieces of chicken, finishing with a sprinkle of chopped parsley.

Notes and Tips

If you want to increase the protein content of the recipe, boil three eggs (if it's for six people) and add half a boiled egg per person.