Place onion, carrot, chicken, cilantro, salt, celery and peppercorns in a large saucepan, cover with water.
Bring to a boil over medium heat.
Next, turn heat to low and simmer gently for 1 to 1 1/2 hours, , skimming off fat and foam again.
Remove the saucepan from the heat. Remove the chicken, drain the clear soup, discarding the solids. Cool the chicken soup completely, then skim off the remaining fat.
Tip: To accentuate the Asian flavor of this clear soup, you can add 5 or 6 slices of fresh ginger or galangal root. Alternatively, add 5 cm of lemon peel or 2 fresh kaffir lime leaves.
The clear soup can be kept in the refrigerator for 5 days or frozen for up to 3 months. The chicken meat can be broken up from the bones and saved for another use.
cut off) is used. Add 5 ginger slices and 2 kaffir- lime leaves. Not skimmed, fat lifted off after cooling. Very aromatic! Further use e.g. as “chicken laksa, quick & easy”.
Tip: If you do not like cilantro, you can alternatively replace it with parsley.
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