Chicken Soup “Hønefossen”

This is a thick and tasty chicken soup. By using two or three hens to make the broth it will eventually thicken by itself.

INGREDIENTS:

Serves four people:

2-3 small hens

2 ½ dl cream

salt and pepper

PREPARATION:

This is a thick and tasty chicken soup. By using two or three hens to make the broth it will eventually thicken by itself. Make sure the broth does not boil, as it may become too dark in color.

Cover the first chicken with cold water in a saucepan. Let it simmer (no more than 190 Fahrenheit, 85-90 Celsius) for three hours. Skim off foam every so often. Take it out of the saucepan and place a new hen in its place, without pouring in any more liquid. Simmer this one just as long in the broth, and do the same with the third hen too, if you make the soup with three hens.

Pour in the cream and let it boil. Adjust the seasoning and serve.

Tips for a meaty soup. When the last chicken has been cooked all the way through. Pick the meat off the bones and when the soup is boiling at the end, stir in the meat until heated through.

Enjoy!