Ages of knowledge and faith purified in a pot of golden liquid. Be it agonizing pain or just the desire for a lovely Sunday lunch, chicken soup has the answer.

As I recently have some time, I was browsing on the web last week. Looking to find fresh, stirring tips, inspirational dishes that We have never tried before, to surprise my family with. Looking for a while but couldn’t discover any interesting things. Just before I wanted to give up on it, I found this delicious and easy dessert by chance. It looked so tempting

on its snapshot, it called for rapid action.

It was not difficult to imagine the way it is made, its taste and just how much my hubby will like it. Mind you, it is quite simple to delight the guy when it comes to cakes. Anyway, I got into the site: Suncakemom and simply used the detailed instuctions which were combined with wonderful pictures of the operation. It just makes life quite easy. I can suppose it’s a bit of a effort to take pics down the middle of baking in the kitchen because you usually have sticky hands so I highly appreciate the time and effort she put in to build this blogpost .

With that in mind I am inspired to present my own formulas similarly. Many thanks the idea.

I was fine tuning the initial formula to make it for the taste of my loved ones. Need to say it was a terrific outcome. They loved the taste, the thickness and enjoyed getting a delicacy such as this in the midst of a hectic workweek. They basically asked for lots more, more and more. Hence next time I am not going to commit the same miscalculation. I am likely to multiply the volume to get them delighted.

Chicken Soup first posted on Suncakemom.

Get a yellow skinned vegetarian fed chicken.

Take the chicken apart. Take the skin of if desired but cook it with the meat as fat under the skin is essential for the flavor of the soup.

Add the rest of the broth ingredients. Optionally, the tomato can be cut into four if desired.

Fill the pot up with water. The more water we use, the more ingredients we have to add for a flavorful soup. Never add water at the end of the cooking process!

Place the lid on and cook the meat ready on low heat. Young chickens generally don’t need more than one hour of cooking. Older birds though, could require hours of simmering.

Add the rest of the vegetables to the soup then bring it to boil on high heat. When the soup starts to boil lower the heat and simmer it until the vegetables have the desired texture. The cooking time for vegetables varies but 10 minutes simmering should be plenty to cook them tender and still preserve some of their nutritientes.

Take it off heat and let it sit for at least 10 – 30 more minutes with the lid still on. It could be served immediately but it’s scorching hot so not really recommended. When the dish is served as an only meal thin noodle like pasta is served in it to provide more energy on one go.

Categories: Recipes