Chicken Soup With Flanken Recipe

Name: Chicken Soup With Flanken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds chicken pieces; 4 pounds flanken; 1 beef shinbone with meat; 5 carrots, peeled, in large chunks; 4 celery stalks in large chunks; 1 parsnip, peeled, in chunks; 1 turnip, peeled, in chunks; 2 parsley roots, peeled and halved; 1 onion, peeled and halved; 5 garlic cloves, peeled; 1 leek, white and light green parts only, halved lengthwise and washed; 1 zucchini, trimmed, in chunks; 1 bunch parsley; 1 bunch dill; 2 marrow-bone ends; 4 thinly sliced, peeled carrots; 4 thinly sliced celery stalks; Salt and freshly ground black pepper

Servings: persons

4 1/2 pounds chicken pieces
4 pounds flanken
1 beef shinbone with meat
5 carrots, peeled, in large chunks
4 celery stalks in large chunks
1 parsnip, peeled, in chunks
1 turnip, peeled, in chunks
2 parsley roots, peeled and halved
1 onion, peeled and halved
5 garlic cloves, peeled
1 leek, white and light green parts only, halved lengthwise and washed
1 zucchini, trimmed, in chunks
1 bunch parsley
1 bunch dill
2 marrow-bone ends
4 thinly sliced, peeled carrots
4 thinly sliced celery stalks
Salt and freshly ground black pepper

1
In a very large pot, combine chicken pieces, flanken and shinbone.
2
Add water to cover, place over high heat and bring to a boil.
3
Reduce heat to medium-low.
4
Carefully remove foam as it forms.
5
When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini.
6
As vegetables become tender, remove them.
7
When all vegetables have been removed, add parsley and dill.
8
Simmer until flanken is very tender, about 2 hours.
9
Discard parsley and dill.
10
Remove flanken and chicken, and set aside.
11
Strain soup, then return meat, chicken and shinbone to pot.
12
Before serving soup, remove fat from surface.
13
Add marrow-bone ends, sliced carrots and sliced celery.
14
Place over medium heat, and simmer until vegetables are tender.
15
Remove and discard marrow bones.
16
Remove flanken and chicken; slice and serve separately.
17
Season soup with salt and pepper to taste.
18
Ladle into bowls and serve.

1256

kcal

Calories

Fat

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 1/2 pounds chicken pieces, 4 pounds flanken, 1 beef shinbone with meat, 5 carrots, peeled, in large chunks, and more.

Yes, Chicken Soup With Flanken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup With Flanken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions