Chicken Thighs Soup

Information

• 🍳 Cook time: ~90 minutes
• 🍽️ Serving size: 7 Litre pot

Ingredients

• 4.75 litres of water
• 1 kg of chicken drumsticks/thighs
• 4-5 carrots
• 2-3 parsnips
• 200g cauliflower
• 1 onion (whole, do not dice)
• 4-5 garlics (whole, do not crush, dice or grate)
• salt & pepper
• parsley

Instructions

1. Place the chicken thighs or drumsticks in a large pot, pour in the cold water, and bring to a simmer over medium heat (160 C).
2. As the water reaches a boil, a greyish foam will rise to the top. Use a fine mesh strainer or spoon to gently skim it off. This ensures a crystal-clear broth.
3. Once that’s done, lower the heat to 80C or wherever <100C so the soup only gently bubbles (pearls). Add the seasonings, onion and garlics here.
4. After about 30 minutes of simmering, add the rest of the vegetables.
5. Cover the pot halfway, leaving a small gap. Let it simmer on very low heat for another 45-60 minutes, until the meat is completely tender and easily pulls away from the bone.
6. Optionally, prepare some pasta with the soup. Like vermicelli.