Soup > Chicken Soups

Maribo Chicken Soup Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 cups water
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Ladle
- Skimmer

Step-by-step instructions:

1. In a large pot, add the chicken pieces, onions, garlic, carrots, celery, leek, bay leaf, thyme, chicken broth, and water.

2. Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer for 1 hour.

3. Using a skimmer, remove the chicken pieces from the pot and set them aside to cool.

4. Remove the bay leaf from the pot and discard it.

5. Using a ladle, skim off any fat or impurities that have risen to the surface of the soup.

6. Once the chicken pieces have cooled, remove the meat from the bones and shred it into bite-sized pieces.

7. Add the shredded chicken back into the pot and let it simmer for another 30 minutes.

8. Season the soup with salt and pepper to taste.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings

Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 8g
Protein: 30g

Substitutions for ingredients:
- Chicken can be substituted with turkey or duck
- Leek can be substituted with green onions or shallots

Variations:
- Add noodles or rice to the soup for a heartier meal
- Add chopped parsley or cilantro for extra flavor
- Add a can of diced tomatoes for a tomato-based soup

Tips and tricks:
- Skim off any fat or impurities that rise to the surface of the soup to keep it clear and flavorful
- Let the soup cool before storing it in the refrigerator to prevent bacterial growth
- Freeze leftover soup in individual portions for easy reheating

Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley or cilantro on top.

Garnishes:
Chopped parsley or cilantro

Pairings:
Crusty bread or crackers

Suggested side dishes:
Green salad or roasted vegetables

Troubleshooting advice:
If the soup is too thin, let it simmer for longer to reduce the liquid. If it is too thick, add more chicken broth or water.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Maribo Chicken Soup is a traditional Danish soup that originated in the town of Maribo on the island of Lolland.

Flavor profiles:
Savory, comforting, and slightly sweet from the vegetables.

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Taste: Savory, Herbal, Tangy, Comforting