Directions: |
Directions:Using a large soup pot, dice the onion and garlic and sauté it in a small amount of oil (not olive oil). After it has turned light brown, add in the chicken bones and let them brown a bit too. Chunk the celery and carrots and add them in. Add in the salt and pepper. Add in water to cover plus another at least 4 cups of water. Place the zucchini and the potato cubes into a net bag (for easier removal later on) and add this to the soup as well. Your pot should be mostly full this way, but not at the very top; this prevents it from boiling over and creating a mess on the stovetop. Bring the soup to a boil; once it is boiling, turn down the flame and let it simmer for two hours.
After the two hours of simmering time, carefully remove the net bag from the soup. Empty its contents into another medium sized pot. Turn off the first pot of soup and set it aside for now. Remove a few of the carrot chunks to a small plate. Cut them into tiny cubes and put them into the fridge for later use.
Spoon out 4-5 ladlefuls of soup into the pot with the boiled zucchini and potatoes. Take out 2 or three of the chicken wings from the original pot of soup; remove the chicken meat from them and add them into the second pot of soup that you are now pureeing. Using a hand blender, puree all this together until it is smooth. Keep adding in more of the original chicken broth to it until you have a thick consistency of soup that is neither a paste nor too thin. Put this new pot of soup on a small flame to simmer while you finish the last step.
Cut the one piece of schnitzel into tiny cubes. This is best done when the schnitzel is still partially frozen. Heat up a frying pan with a small amount of oil and brown the schnitzel pieces on both sides until they are cooked through, about five to eight minutes or so. They will brown and cook quickly since they are so small. Set this aside.
Spoon the soup into each bowl. Add a small amount of chicken 'chunks' to each bowl, a few of the cubed carrots that you reserved, and a sprig of fresh parsley for color and flavor. Serve immediately. |
This recipe for CREAM OF CHICKEN SOUP is from