Chicken Stock and Some Soup Variations

2 liters of water

Tip: you might be able to add more water later on, depending on the quality of the chicken, but wait until you cooked it for the 2 hours – see below – and then decide

1 chicken carcass from last nights baked/roasted chicken

or 4 fresh chicken legs

1 small leek or 1/2 big one

1 small onion

1 piece of celery

or 1 slice of celeriac

1 piece of ginger (about 3x4cm)

2 gloves garlic

1/4 Scots bonnet pepper or 1/2 teaspoon crushed chillies


6-10 pepper corns

2 bay leaves

5 juniper berries

(if you like the taste throw in 2-3 lemon leaves or some lemon grass)

Cut the veggie into 2 cm thick slices

cut the ginger/onion in big slices

throw in the garlic as is as well as all the spices

Put meat into the pot and then the chicken

cook for 2 hours on low flame

let cool down a little then pour the whole thing throw a sieve

now you can freeze this stock in portions

My Variation of Granny’s Noodle Soup

Pick off the meat from the bones

smash the veggie with a fork and throw back into the stock

cut 1/2 fresh leek

use 2-3 baby tomatoes (for taste only)

add another fresh carrot and a handful of peas

bring soup to boiling point

then put in soup noodles

and continue to simmer until noodles are done

serve with fresh parsley sprinkled over it


Add a handful of bean sprouts

A tin of bamboo slices

1 tablespoon of soy sauce

1/2 tablespoon of toasted sesame oil

(for a twist 1/4 cup coconut milk)

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