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Czech chicken soup recipe

Czech chicken soup recipe

Tina Cooper
Today, I’m diving into the comforting world of Czech chicken soup. I stumbled upon this gem during my travels through Prague, where a local chef graciously shared the recipe and its rich history. Believe me, it’s a keeper. 
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Soup
Cuisine Czech
Servings 4 Servings
Calories 233 kcal

Equipment

  • Large pot
  • Fine mesh sieve

Ingredients
  

  • 1 kg of chicken bones including wings and neck
  • 1 large onion
  • 2 medium carrots
  • 1/2 stalk of celery
  • 1 small piece of ginger peeled and sliced
  • 1 garlic clove
  • 1 teaspoon of soy sauce
  • Salt and freshly ground black pepper
  • 2 sprigs of parsley with leaves
  • 1 bay leaf
  • 8 whole black peppercorns
  • 1 bunch of fresh parsley
  • Noodles as desired
  • Fresh chives or a handful of finely chopped cilantro for garnish

Instructions
 

Step 1: Prepare the Ingredients

  • First, gather all your ingredients. Rinse the chicken bones under cold water. Peel and quarter the onion. Slice the ginger. Chop the carrots and celery into chunks.

Step 2: Create the Base

  • In a large pot, add the chicken bones and fill with water until it covers the bones by about an inch. Bring to a boil and let it simmer for 5 minutes. This initial step removes impurities, making your broth clear.

Step 3: Add Vegetables and Spices

  • Drain and rinse the bones, then return them to the pot with fresh water. Add the onion, carrot, celery, ginger, garlic, parsley sprigs, bay leaf, and black peppercorns. Bring this to a boil and then lower the heat to let it simmer.

Step 4: Simmer for Flavor

  • Let the pot simmer for about 2-3 hours. Keep the heat low; the secret is in the slow and steady extraction of flavors. Occasionally skim off any foam that surfaces to keep the broth clear.

Step 5: Strain the Broth

  • After simmering, strain the broth through a fine-mesh sieve into another pot. Discard the solids. Now is the time to season the broth with salt, soy sauce, and freshly ground black pepper to taste.

Step 6: Add Noodles and Finishing Touches

  • If you’re using noodles, boil them separately according to the package instructions. Add them to the broth, along with some freshly chopped parsley and chives or cilantro for garnish.

Notes

  1. Use Bone-In Chicken:
    • Bones add richness to the broth. Wings and necks are particularly good.
  2. Skim for Clarity:
    • To achieve a clear broth, always skim off the foam that rises during boiling.
  3. Don’t Overdo the Soy Sauce:
    • A little goes a long way—too much can overpower the delicate flavors.
  4. Season at the End:
    • Salt can intensify as the broth reduces, so it’s best to adjust seasoning towards the end.
  5. Freeze for Future Use:
    • This soup freezes well. Make a double batch and freeze half for a rainy day.

Nutrition

Calories: 233kcal
Keyword Czech chicken soup recipe
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