Chicken Soup

Chicken Soup


1 medium chicken
3 quarts (3,4 l) cold water
3 medium carrots, scraped and cut into convenient pieces
1 small onion, peeled and halved
2 sprigs of cauliflower
1 small tomato, halved
2 sprigs of broccoli
2 garlic cloves, peeled
1 cabbage leave
1 parsley root, scraped and cut
1 small peace of turnip
1 small potato
stick of celery
small bunch of parsley leaves


  • Put everything in a large pot, cover with 3 quarts cold water, add salt, peppercorns and bring to boil. 
  • Add all prepared vegetables and simmer for about 2 to 2-1/2 hours.
  • When chicken is tender lift out carefully, pour a little soup over and keep covered over steam.
  • Strain soup, adjust seasoning and add some soup additions such as Noodles or White Semolina Dumplings.
  • Keep vegetables from soup for garnish around meat.
Note: Serve boiled chicken with cooked rice and some hot sauce like Horseradish-Apple Sauce.

Real Cooking

Did You Know?
In boiling meat two principles must be considered, the softening of the fibre and preserving of the juices.

If the meat alone is to be used it should be placed in sufficient boiling water to completely cover, and kept at boiling point (212° F.) for at least ten minutes, so as to harden the albumen and prevent the escape of the juices. The temperature should then be allowed to fall to simmering point (175° F.).

If the water is kept boiling it will render the meat tough and dry. If the juice is to be extracted and the broth used, the meat should be placed in cold water; if bones are added they should be cut or broken into small pieces in order that the gelatin may be dissolved. If the water is heated gradually the soluble materials are more easily dissolved. The albumen will rise as a scum to the top, but should not be skimmed off, as it contains the most nutriment and will settle to the bottom as sediment.