Ingredients with Measurements:
- 1 whole chicken
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 garlic head, halved
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 4 cups water
- 1 cup green beans, trimmed
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup mushrooms, sliced
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Cheesecloth
- Kitchen twine
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the chicken and remove any giblets. Place the chicken in a large pot and add the chopped onions, carrots, celery, leek, garlic, bay leaf, peppercorns, and salt.
2. Pour in the water and bring to a boil. Reduce the heat to low and let the chicken simmer for 2-3 hours, or until the chicken is cooked through and the broth is clear.
3. Remove the chicken from the pot and let it cool. Strain the broth through a fine mesh strainer and discard the solids.
4. Cut the chicken into bite-sized pieces and set aside.
5. To clarify the broth, whisk 2 egg whites in a bowl until frothy. Add the egg whites to the broth and whisk until combined.
6. Cut a piece of cheesecloth large enough to cover the pot. Place the cheesecloth over the pot and secure it with kitchen twine.
7. Slowly pour the broth over the cheesecloth, making sure not to disturb the egg whites. The egg whites will trap any impurities and clarify the broth.
8. Let the broth simmer for 30 minutes, or until it has become clear.
9. Add the green beans, carrots, celery, and mushrooms to the pot and let them cook for 10-15 minutes, or until they are tender.
10. Add the chicken to the pot and let it heat through.
11. Remove the cheesecloth and discard the egg whites.
12. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 10g
Protein: 25g
Sodium: 450mg
Substitutions for ingredients:
- You can use chicken broth instead of water for a richer flavor.
- You can use any vegetables you like, such as peas, corn, or potatoes.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Use beef or vegetable broth instead of chicken broth for a different flavor.
Tips and tricks:
- Skim off any foam or impurities that rise to the surface of the broth while it is simmering.
- Don't stir the broth while the egg whites are clarifying it, as this will disturb the process.
- You can make the broth ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Garnish with croutons, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
Serve with crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the broth is still cloudy after clarifying it, you can strain it through a coffee filter for a clearer result.
- If the vegetables are not cooked to your liking, you can simmer them for a few more minutes until they are tender.
Food safety advice:
- Make sure the chicken is cooked through before removing it from the pot.
- Store any leftover soup in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.
Food history:
Consommé is a clear soup made by clarifying a broth to remove any impurities. It originated in France in the 18th century and was traditionally served as a first course in a formal meal.
Flavor profiles:
This soup is light and flavorful, with a rich chicken broth base and tender vegetables.
Serving suggestions:
Serve this soup as a first course in a formal meal, or as a light and healthy meal on its own.
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