Recipe: Chicken Soup
The revival of a well-known Household Remedy
On a cool, rainy autumn day, I visited Maria Egger at Angererhof and was allowed to look over her shoulder while she cooked a delicious chicken soup. Of course, I don’t want to withhold you the recipe.
Maria Egger from "Angererhof" in Bad Häring attaches great importance to a conscious lifestyle and cooks a chicken soup once a week in autumn using her own organic chickens. A chicken soup warms you up from the inside, has a preventive effect against a cold, or has anti-inflammatory properties and promotes healing if the cold or the flu-like infection has already occurred. In order to cook a delicious chicken soup, it is important to buy an organic chicken – possibly directly from a farmer – instead of using single poor-quality "chicken thighs".
- Put the whole chicken (Maria uses her own organic chicken, which is about 1 year old) in a large pot and fill it up with cold water until the chicken is completely covered.
- The soup should only simmer lightly – but don’t boil. Better less heat and cook longer.
- The chicken should simmer in the water for 2-3 hours.
- Add onions and carrots (or any other soup vegetables if you like) after about 1 hour.
- Approx. 30 minutes before serving, remove the chicken from the water and let it cool down.
- In the meantime, boil the water for the noodles until they are “al dente”.
- Strain the chicken soup carefully through a sieve so that the turbidity remains. The grease drops should definitely remain in the soup. Put the carrots aside because they will be needed later.
- Season the chicken broth with salt and pepper. If you prefer the soup spicy, you can also add a spoonful of organic vegetable and herb soup.
- Use the chicken breast as a soup garnish: place the chicken on the back and cut the skin on the breastbone with a knife lengthwise and put the halves on each side. Now the meat can be easily detached with the knife (or the fingers). Cut the meat into bite-size pieces and put it back into the soup.
- Peel the cooked carrots with a knife, cut them into thin slices and add to the soup.
- Finally, add the noodles and garnish with fresh chives.
- Enjoy your meal!
Last but not least, some recommendations from Maria:
In the wet, colder months, it is recommended to enjoy a chicken soup once a week. As already mentioned, it prevents you from catching a cold and warms the body from the inside.
The chicken soup can also be prepared ahead. Just fill the hot, unseasoned chicken soup in a clean glass, let it cool down and put it in the fridge. It lasts up to three weeks.
To prevent the chicken soup from always tasting the same, you can experiment with different garnishes: crepe strips, vegetables (potatoes, kohlrabi, peas, etc.). Or you use the chicken soup for preparing a potage.