Viennese-style Chicken Soup

Ingredients

While the original Filipino Tinolang Manok is known for its use of ginger and green papaya, this Viennese-style Chicken Soup takes a different approach. It incorporates traditional Viennese spices like marjoram and thyme, which infuse the soup with a unique flavor profile. Additionally, the use of aromatic vegetables such as carrots, celery, and onions adds depth to the dish. We alse have the original recipe for Tinolang manok, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 8 cups chicken broth (1.9 liters) 8 cups chicken broth (1.9 liters)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are slightly softened.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Sprinkle the dried marjoram and dried thyme over the chicken and vegetables. Stir to coat everything evenly.
4. 4.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is tender and cooked through.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   Serve the Viennese-style Chicken Soup hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while it simmers.
• If you prefer a thicker soup, you can add a small amount of flour or cornstarch mixed with water to the broth and stir until it thickens.
• Feel free to customize the soup by adding your favorite vegetables such as peas or potatoes.
• Serve the soup with a side of crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Viennese-style Chicken Soup in warm bowls, garnished with fresh herbs such as parsley or chives. Accompany it with a slice of crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the chicken pieces and vegetables neatly in the bowl before ladling the broth over them. Sprinkle some fresh herbs on top for a pop of color.