Yay! Chicken soup to the rescue! It’s perhaps one of the most popular and easiest to prepare. Your grandma has probably convinced you that it cures flu and it probably does, we kinda agree.
Chicken soup is a great addition to your arsenal of cold weather solutions. You can enjoy your soup with a sandwich but that should not stop you from pairing it with wine if you feel so. Seasonings can determine what kind of wine to pair your soup with but if you’re not going for anything exotic, a Chardonnay or Pinot Noir works just fine. Noodles are also a great addition to the soup if you want something a bit more filling.
1 kg of chicken, cut into pieces
6 medium celery stalks, sliced
8 cups of water
3 medium onions, thinly sliced
4 garlic cloves, crushed
- Bring the chicken, water, 1 tablespoon of salt to boil in a large stockpot. Skim the foam and add onions, celery and garlic. Let it simmer on low heat for about 30 minutes.
- Remove the breast and set it aside. Add carrots and simmer while covered for about 40 minutes.
- Remove the remaining chicken and discard the back and wings. Let it cool slightly and remove meat from the bones and cut into bite-size pieces.
- Stir in the desired amount of chicken and reserve the rest for another use. Skim the fat and season with salt.
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