Chicken Soup Like Grandma Used To Make!

Anyone who associates chicken soup only with being sick certainly had to eat it from the packet too often as a child. If, on the other hand, you were lucky enough to have a grandmother who didn’t just boil up chicken soup as an instant meal, but prepared it herself, you know how delicious it tastes – and not just in autumn or winter, but all year round. If you haven’t found the right recipe yet to serve it in a classic way like grandmother did, we can help you!

What you need

10-12 chicken thighs
3 quarts cold water
1 tablespoon olive oil
2 onions
8 carrots
6 ribs celery
5 cloves garlic
2 teaspoon salt
1 teaspoon pepper
Juice from one lemon
2 bay leaves
fresh chopped parsley

And here’s how!

Bring the water to a boil, put in the chicken thighs and simmer over low heat for about 40 minutes.

Cut the vegetables and sauté them in a large pot with the olive oil for a few minutes; add the bay leaves last.

Remove the chicken thighs from the broth, strain it through a fine-mesh sieve and add to the vegetables.

Add a little lemon juice and let the broth simmer.

Shred the chicken thighs, add them to the broth and continue to simmer for about 30 minutes.

Season with salt and pepper and garnish with fresh parsley if desired.

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