10 white peppercorns
1 teaspoon thyme
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© Janneke's Recipe pages - soup recipes, chicken meals
How to prepare:
Put the chicken meat in a pan with 1 liter cold water. Add salt, roughly cut onion, sliced carrots, 6 parsley stems, mace, peppercorns and thyme .
Bring to a boil and simmer the bouillon 3 hours.
Sift the bouillon, remove the chicken meat of the bones (if any) and cut in small pieces.
Bring the bouillon back to a boil, add soup pasta and let the soup simmer another 10-20 minutes. Season the soup with little salt and pepper. (Cool and freeze.)
Add the chicken and 2 tablespoons chopped parsley leaves.
First published: April 12, 2003, Netherlands
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