3 variations of chicken soup

Ingredients:

Soup

• 8 cups lightly salted chicken broth
• 1 chicken weighing 1.3 kg, cut off 2 legs and 2 pieces of breast on the bone (set aside the back for chicken broth)
• 2–3 small carrots, thinly sliced
• 3 stalks celery with leaves, thinly sliced ​​(coarsely chop the leaves)

Preparation:

1. Bouillon:
   
   Pour the broth and 4 cups of water into a large saucepan and bring to a boil over medium-high heat. Season the chicken with salt. Drop the chicken pieces into the broth. When the broth begins to simmer, reduce the heat. Cook until the breasts are cooked through, about 15 minutes, then remove them with tongs or a slotted spoon. Continue cooking the drumsticks until the meat begins to fall off the bones, about 10 minutes more. Remove the drumsticks from the pan and set aside. When the meat is cool enough to handle, remove the skin and shred the meat by hand.
2. Add the carrots and celery stalks to the soup and simmer until tender, about 8 minutes. At this point, you can freeze the soup in containers.
   
   Flavor variations
   Add: 4 cups spinach, 1 can (425 g) of drained chickpeas and 1–2 tablespoons of harissa.
   
   Add: 1 cup diced tofu, 1 cup cooked broccoli and 1 tablespoon hoisin sauce.
   
   Add: 1 cup boiled quinoa, 60 g of ham cut into strips and 3 tbsp. chopped fresh dill.
   
   

   Defrosting

   
   Thaw the soup container and bring it to a simmer in a medium saucepan. Add the desired ingredients and cook for about 8 minutes until heated through. Serve.
3. Stir in the shredded chicken and heat through for about 3 minutes, then remove from heat and season with salt.
4. Add celery leaves (or other greens) and let cool to room temperature. Divide the soup into three 4-cup portions and freeze in containers for up to 1 month.