Basic Recipe Chicken Soup

Carefully water the soup chicken and place in a saucepan with about 2 1/2 quarts of cold water.

Bring to a boil, reduce heat and simmer gently for 1 1/2 hours. Occasionally skim off any foam that rises.

Meanwhile, wash, peel and chop carrots. Wash, trim and chop scallions. Peel ginger and cut into slices. Squeeze lemongrass with a saucepan and cut into pieces as well.

Add the vegetables, ginger and lemongrass to the clear soup and cook for the last three quarters of an hour.

Remove the soup chicken and strain the clear soup through a dish towel into another cooking pot, salt with sea salt.

Remove chicken soup for desired recipe.

Remove the chicken from the bones, divide into bite-sized pieces and use as a soup garnish or possibly elsewhere.

Preparation Tip:

You can wonderfully freeze the remaining soup in portions until further use.

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