Many housewives spend about an hour and a half making homemade chicken soup. Nowadays, many women do not have time to cook for a long time and stand next to the stove. This is one of the recipes that I often use when I don't have time and I want to eat something cooked and warm. It is quickly finished in just 35 minutes. Since I have a freezer and I buy chicken quite regularly, I always have a bone left over with a little meat that I always use for soup, and for those reasons I use it. If you don't have it, it's not a problem, you can do without it. Follow recipe.
Ingredients: simple, total time: 35 min. 4 serving
2 small carrots/ diced
bones with a little chicken meat/ I have used-it is optional
1 clove garlic/crushed and with the shell
1/4 celery root/ diced
1 parsnip/ diced
1 beef soup cube
600 ml of water
handful of thin soup noodles
1 full Tablespoon finely chopped celery leaf/ finely chopped
Preparation:
Pour water into a medium pot and add all the vegetables except for the celery leaves, if you have bones and some chicken meat, add that too.
Cook for about 20 minutes. Add the beef stock cube and stir. After the spinning time, take it out the vegetables except for the garlic and chop them into cubes and put them in a deep plate.
After that, separate the meat from the bones if you have any, and cut it into small pieces. Return all the vegetables and meat to the soup. Cook for another 10 minutes.
Add the thin noodles, cook for about 2 minutes, then add a chopped celery leaf, turn off the heat immediately and serve the hot soup. Enjoy!
NOTE: if you used bones with a little meat, after 20 minutes skim the fat from the surface of the soup with the help of a spoon, I do this regularly and my soups are never greasy. If you have leftover soup, put it in the fridge and use it in the next 2 days.
As for the soup cubes, I used beef because it tastes better to me, and you can also use vegetable or chicken cubes, it's all up to taste!
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