CHICKEN SOUP

Every time I go to the traditional market and I buy at the poulterer's shop, I ask the poulterer to prepare the chicken breasts in fillets and keep those small bones and trims that can appear. This is a really "grandmother" thing! (Taking profit  of all the food you buy) but I think it is worthy, you are also paying for those small bits of meat, and in days like this, that is cold and grey outside, it is a pleasure to start your meal with a warm and nice cup of soup

INGREDIENTS

- Two medium carrots

- Two medium leeks

- Chicken trims 

- One boiled egg

- One chicken stock 

- And this does not appear on the photo but it is essential! WATER!!

STEPS

First of all you have to minutely clean the vegetables, specially the leeks as they tend to have soil between the leaves. Cut them into medium pieces.

And do the same with the carrots. Put them in a deep casserole

Add the chicken trims

And the chicken stock divided into small cubes so as it can dissolve easily

Cover all the Ingredients with water

And heat it till it starts boiling.

 Then set medium fire and cook it covered, stiring from time to time, till the vegetables are "soft" (I check this with the carrots, if I am able to cross them with a pointed knife, that means they are cooked)

Now it is time to "filter" the soup

Prepare another casserole and place a strainer. 

Carefully, pour out all the content from the othe casserole. Solid ingredients will remain on the strainer

Let them cool and prepare the egg. Put it in a small casserole with water and heat it till it starts boiling. Then count 10 minutes     and remove from heat

Let it cool, peel it

Cut it into small bits

We are going to do the same with the vegetables, first the carrot

Now the leek

And finally the chicken. Remove all the possible bones or fat that are in the trims and cut the meat into small bits

All all the chopped ingredients to the soup 

And boil it again

Enjoy!