Estimated reading time: 3 minutes
Of course you can make this soup all year round, but fresh stock is especially nice in winter. It is anything but complicated, you just need some time. By using various spices that last for a long time, your broth gets flavor and you don't have to work with a stock cube. You can add salt to taste. This is ideal for people who have to eat without salt. Because we make a tasty broth without immediately opening the salt jar. I freeze this fresh chicken soup recipe without stock cubes in bags so that I always have something in stock!
Fresh chicken soup without stock cube
As for the soup vegetables, you can really vary a lot with them. Nowadays you can often buy bags of pre-cut vegetables with a discount at the end of the day, which is a great way to reduce your grocery budget. These pre-cut vegetables are not only more convenient, but also ideal for those who have little time. And you can get to work with them in the kitchen. This time I added a mix of “macaroni vegetables”, a surprising choice instead of the classic soup vegetables.
This gives the soup a unique twist and is nutritious at the same time. Want a bit more spice? Add a red pepper, this adds a delicious kick to the dish. The same goes for spices; you can add all sorts of different spices when you let the chicken thighs steep into stock, which will give you a richer and more flavorful stock that is perfect for any soup.
Below is the full recipe with ingredients. Have fun making the recipe below. Delicious bites!
Fresh chicken soup without stock cube
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Ingredients:
- 500 gram chicken legs - (2 pieces)
- 3 leaves laurel
- 6 cloves
- 10 Juniper berries
- 4 stems celery
- 1 white onion
- 3 cloves Garlic
- 400 gram soup vegetables
- salt
- peper
- ½ tl chili powder
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Clean the celery and cut into 3 pieces. Peel the onion and cut into quarters. Remove the skin from the garlic and cut in half.
- Take your soup pot and add 2 liters of water. Add the chicken legs, celery, garlic, onion, bay leaf, juniper berries, cloves, chili powder, some salt and pepper and bring to the boil. Let this simmer gently on a simmer plate for 3 hours with the lid on the pan.
- Then take a bowl or other pan and pour the stock through the fine sieve into the bowl or pan. Take the chicken out and place it on a plate. The rest from the pan can be thrown away. This is your chicken stock.
- Remove the skin from the legs and remove all the meat from the bones and tear it into pieces. Add the meat to the stock and add the soup vegetables, let it simmer for another 20 minutes.
- Season with salt and pepper to taste.
- Delicious bites!
Homemade soup is so delicious! You can often also make it with leftovers from your vegetable drawer. Below I will give you some nice soup recipes as examples.
Wonton noodle soup with shiitake
Spicy roasted garlic pumpkin soup
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Fresh chicken soup recipe without stock cube
Outstanding!