“Everyone knows how to make chicken soup,” you will snort superiorly. Yes, but my soup is light, non-fattening, gluten-free, and now, in the middle of winter, it gives you a nice warm feeling.
Ingredients
- A malnourished hen, if fat, discards much of the fat parts
- 2 large onions
- Same carrot
- A small celery
- Some parsnip
- Half of the zucchini
- A handful of green beans
- A small beet
- An egg
- A teaspoon of salt
- A spoonful of ginger powder
- Greens, whatever you can find, preferably lovage or celery leaves, if not parsley, spinach, etc.
Method of preparation
SHEETS
We chop and boil the chicken, the cooking time depends on how long the hen had until retirement, mine was from my own yard, it was 2 years old, I boiled it for 2 and a half hours. In the meantime, breakfast is eaten, some reading is done, then it’s time to clean the vegetables. The onion, carrot, celery, beetroot and parsnip are put through the robot on a large grater (blame it to my lazyness!) and, after we find that the chicken is cooked, they are added to the pot, the zucchini is cut into cubes and, together with the beans, is also put in the soup. After they are also cooked, turn off the heat, beat the egg with a spoonful of soy milk, if we don’t have it, with soup juice, add salt and ginger, stir well, then add the greens, stir some more once and done. No potatoes, no pasta, does not make you fat, and ginger gives energy, increases immunity and unclogs the nose.