Chicken bouillon and soup
by Miep Krijger

Ingredients:

4 litre water
1 whole chicken and two chicken legs, or 5 chicken legs
3 á 4 tablespoon salt
1 teaspoon white peppercorns, crushed, or 1 red spicy paprika
2 pieces bay leaf
piece of mace
½ teaspoon clove
½ teaspoon granules coriander, crushed
½ teaspoon granules pimento, crushed
¼ teaspoon nutmeg
at least 12 cloves garlic, cut up in pieces
1 teaspoon oregano, dried
2 á 3 cm gingerroot, cut up in pieces
1 piece celery root
1 onion, cut up in pieces
1 piece leek (+/- 20 cm.)
30 gram parsley
5 carrots
2 tomato’s

preparation:

Take the chicken or chicken legs, rinse well with cold water. For a very thin bouillon, remove the skin. The bouillon will be tastier and fatter when you don’t remove the skin.
Put the chicken in a large pan, add the water and bring to a boil. Add meanwhile all other ingredients. Simmer on a very low flame for at least 3 hours.
Remove the chicken and set aside and leave to cool. Remove the meat from the bones.
Filter the bouillon.

You can use this bouillon to prepare a very tasty chicken soup, but you can also use it as a basis for other kinds of soup or sauce or to boil your rice in it. There are many opportunities.
Freezes very well.
Chicken soup

Ingredients:

The chicken bouillon like described above.
The chicken meat you used for the bouillon and removed from the bones.
Approximately 1 ½  kilo vegetables (leek, carrot, tomato, spring onion, broccoli, mushroom, green peas, French bean, paprika and so on.) Just as you like.
Herbs and spices: some parsley and celery, garlic, fresh coriander leaves, piece of red spicy paprika.
Noodles.

Preparation:

Bring the bouillon to a boil. Add first vegetables like carrot and French beans.
Add the other vegetables and the meat.
Cook on low flame for 10 minutes and add the noodles. Cook for another 3 minutes. Pay attention the soup don’t bubble too much while it’s cooking. The vegetables will go to pieces. The taste will be the same, but the soup look less nice.