This is the best chicken soup recipe!
For dinnertime, wintertime...anytime!!
It has a colorful choice of vegetables. Simple, elegant ingredients. How can you go wrong?!
It's very rich in fiber and has many necessary vitamins. This goes in my top ten recipes for my chicken soup. (My Chef agrees!)
How about you?!
500 g chicken wings for broth
Wash the wings well and dry with paper towels.
Place 3 litres of cold water into a pot. Put the chicken wings into the pot with the water. Start boiling on high heat.
This next step is important:
When it starts to boil, set heat to low so that the water is just simmering, otherwise the broth won't be clear and it'll taste just awful!
Add the bay leaves, allspice and salt. Cook over low heat.
Rinse 4 tablespoons of kasha well. If you don't rinse it, the chicken broth will not be clear. Add to the soup.
Next add all the vegetables except the onion and mushrooms. If you like, you can cut them in half first. Cook until soft.
Wash and cut the mushrooms into thin slices and place into the soup.
Then cut the onion into small pieces and add to soup.
Cook everything a bit more just until everything is tender.
At this point, pour the sour cream into a bowl. Scoop one ladle of soup out of your pot and add to bowl of sour cream. Mix the two together well. When you've done this, add it all back to the soup in the pot.
Simmer for 3-5 more minutes maintaining a even, uniform and creamy texture.
Another important point:
Do not simmer too long after you add the sour cream - otherwise it will separate from the soup into un-appetizing little balls! Oooh...
Add the parsley leaves at the end. Adding it at the end keeps most of the vitamins benefits.
Before serving remove the bay leaf and allspice.
You can leave the wings in too, if you like. If you do that, it's best to remove the bones first!
Because this is one of my best chicken soup recipes, you might just want to serve this as the main course!