Weekend recipe: chicken magic broth

Chiken magic broth. Photo © @anastassiakhozissova

Ingredients for 3 servings:
1.5-2 l of water
1 carrot
2 celeries
1 onion (whole without peel)
1 bay leaf
4 black peppercorns
1 organic chicken leg
Handful parsley
1 tablespoon of lemon juice
Lemon zest

Place the chicken leg, carrot, onion, herbs and peppercorn veggies in a deep pot, add enough water – approximately 1, 5 liter. Cover and bring to boil over a medium heat. When water starts to boil, reduce the heat and remove the foam using a skimmer.
Cook the broth for about 1-1.5 hours. When the stock is ready remove all the vegetables, and chicken leg, pull off the meat and leave to one side, then discard the carcass.
After strain the stock through a sieve into the veg pan. Bring to boil, then reduce to low and squeeze in the lemon juice, then taste and season to perfection. Simmer the soup for 5-10 minutes.
Divide chicken soup between bowls and top with shredded chicken, a sprinkling of parsley leaves and lemon zest. You can serve the soup with toasts.

In these autumn days this warming soup will be ideal for strengthening immunity to winter. Bon appetite!

Anastassia Khozissova @anastassiakhozissova


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Photo: Timur Artamonov for Elle-Russia

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