Chicken soup

soup chicken onions garlic carrots leeks  
Clean the vegetables. Keep an onion, carrot and a leek white voor further use. Chop the rest of these vegetables into coarse pieces and put them in cold water. Add a few cloves of crushed garlic. And also thyme, bay leaves, a few turnings from the pepper mill, a pinch of salt and a few cloves. Place the soup chicken in the warm stock. Keep the soup around the boiling point for about 2 hours on  low heat. Foam regularly. Let absolutely not boil over, because then you have the risk that the soup becomes cloudy and the meat tough. In the meantime, cut the remaining vegetables into a fine brunoise. Remove the chicken from the soup after the cooking time and strain it. Add the fresh vegetables  (onion, carrot, leek) to the broth and let it be gently cooked. Cut the chicken meat into fine pieces and add it to the soup. If desired, you can now add some vermicelli and let it boil for a while, taking into account the cooking time of this pasta, stated on the packaging. Serve the soup warm with some bread.
celery thyme laurel crushed peppercorns cloves vermicelli
A Recipe Guide For The Amateur Chef Belgian Cuisine

Chicken soup

soup chicken onions garlic carrots leeks  
Clean the vegetables. Keep an onion, carrot and a leek white voor further use. Chop the rest of these vegetables into coarse pieces and put them in cold water. Add a few cloves of crushed garlic. And also thyme, bay leaves, a few turnings from the pepper mill, a pinch of salt and a few cloves. Place the soup chicken in the warm stock. Keep the soup around the boiling point for about 2 hours on  low heat. Foam regularly. Let absolutely not boil over, because then you have the risk that the soup becomes cloudy and the meat tough. In the meantime, cut the remaining vegetables into a fine brunoise. Remove the chicken from the soup after the cooking time and strain it. Add the fresh vegetables  (onion, carrot, leek) to the broth and let it be gently cooked. Cut the chicken meat into fine pieces and add it to the soup. If desired, you can now add some vermicelli and let it boil for a while, taking into account the cooking time of this pasta, stated on the packaging. Serve the soup warm with some bread.
celery thyme laurel crushed peppercorns cloves vermicelli
a recipe guide for the amateur chef Belgian Cuisine