Chicken and new onion soup

 

Ingredients (Serves 4)

* Chicken thigh: 1

* Chicken wings: 4

* New onions: 4

* Carrot: 1/2

* Snap peas: 12-15

* Salt: a pinch

* Coarsely ground black pepper: a pinch

<Soup>

* White wine: 100ml

* Chicken bouillon cube: 1

* Bay leaves: 2

[Preparation]

* Remove excess fat from the chicken thigh and cut into 8 pieces.

* Separate the chicken wings at the joint.

* Trim the root end of the new onions and peel them.

* Peel the carrot, cut into 4 pieces, and wash.

* Wash the snap peas and remove the strings.

[Instructions]

1. Lightly wet a stewing pot with water, add the new onions, carrots, chicken thighs, chicken wings, the ingredients for the soup, and enough water to cover the ingredients (not included in the recipe's measurements). Cover and bring to a boil over high heat.

2. Once boiling, remove the scum, cover, and simmer for 20-25 minutes over low heat to prevent boiling over. Add the snap peas, cover, and simmer for 2-3 minutes. Season with salt to taste. Serve in bowls with the soup and sprinkle with freshly ground black pepper.