Hollandse Kippesoep (Spiced Chicken Soup)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
cut in pieces |
|
| 1 | each |
onions
peeled |
|
| 4 | each |
cloves, whole
|
*
|
| ½ | teaspoon |
mace
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | each |
celery stalks
cut in chunks |
|
| 2 | each |
bay leaves
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| 4 | Sprigs |
parsley leaves
|
*
|
| 2 | large |
carrots
cut in chunks |
|
| ¼ | pound |
rice vermicelli
|
* |
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
cut in pieces |
|
| 1 | each |
onions
peeled |
|
| 4 | each |
cloves, whole
|
*
|
| 2.5 | ml |
mace
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | each |
celery stalks
cut in chunks |
|
| 2 | each |
bay leaves
|
*
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 4 | Sprigs |
parsley leaves
|
*
|
| 2 | large |
carrots
cut in chunks |
|
| 113.4 | g |
rice vermicelli
|
* |
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
In a large pot, place chicken.
Pour in enough boiling water to cover; bring to a boil over high heat.
Remove chicken to a clean pot.
Stud onion with cloves and add to chicken along with bay leaves, ½ teaspoons salt, thyme, rosemary, mace, pepper, celery, parsley sprigs and carrots.
Pour in 12 cups cold water.
Bring to a boil over high heat. Reduce heat to low and simmer, covered for 5 hours, or until meat comes away from the bones.
Let cool and skim off fat.
Strain through cheesecloth lined sieve.
Remove meat from bones, chop and set aside.
Return chicken stock to a clean pot and bring to a boil.
Add vermicelli.
Cook for 5 minutes.
Return chicken and remaining salt to pot.
Cook just until heated through.
Taste and adjust seasonings. Garnish with chopped parsley.
