Chicken Broth Soup
- 6 chicken legs (with the bone)
- 2 celery sticks chopped
- ½ white onion sliced
- 1 tomato chopped
- 1 carrot chopped
- 2-3 pods garlic
- 1 small piece of ginger
- 1 small piece of fresh turmeric
- 2-3 green cardamom
- 3 twigs of parsley
- 1 twig of rosemary
- 4 black pepper pods
- Salt to taste
- Fresh coriander
- In a big pot add 8 cups of water and the chicken legs and slowly bring to boil.
- Let the chicken legs boil for about an hour and a half on low heat, and keep removing all the scum that builds up on top.
- After an hour and a half either transfer all the contents into a slow cooker or keep on the stove.
- Add all the chopped vegetables, spices and herbs except for the fresh coriander.
- Boil the entire mixture on slow heat for another 2 – 21/2 hours (or cook on auto in the slow cooker for 3 hours).
- Once the broth has been cooking for almost 4 hours (total), take it off the gas.
Pour out all the liquid, and mash the vegetables in a large strainer to strain out the remaining soup.
- Take the chicken meat off the legs and add it into the soup
- Add salt and pepper to taste, and top with fresh coriander leaves before serving. With all the goodness of the chicken, herbs, and vegetables this soup is full of flavor and is amazing for the winters and for the flu season. You can consume it by itself or make a bowl of delicious noodle soup by adding rice noodles.
By Shikha S. Lamba, Editor BTB
Jewelry Designer and Gemologist (G.I.A)
Handcrafted fine sterling silver and gold jewelry