Put the chicken and the water in a large pot, bring to a boil and skim off the foam with a spoon. Add the onion, carrot, parsley root and celery in large pieces and the turmeric, season with salt and black pepper and bring back to a boil. Turn down the heat and simmer at a gentle bubble uncovered 90 minutes.
⚙ SimmeringStoveLarge pot
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2
Chop the parsley and dill, add to the pot and cook about a quarter of an hour more.
KnifeCutting boardStove
3
Remove the chicken from the pot, separate the meat from the skin and bones and cut into pieces.
KnifeCutting board
4
Return the chicken meat to the pot. Taste and adjust the seasoning.
5
Ladle the hot soup into bowls, with the vegetables and the meat.
512calories
41 gprotein
9 gcarbs
32 gfat
● protein 34%● carbs 7%● fat 59%
Per serving (1121 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
