Hollandse Kippesoep (Spiced Chicken Soup)

This traditional Hollandse Kippesoep is a testament to the rich spice trade history of the Netherlands, resulting in a deeply aromatic and comforting broth. Unlike standard chicken soups, this version relies on a unique blend of whole cloves, mace, rosemary, and thyme to create a complex, savory flavor profile that is both warming and nostalgic. The chicken is slow-simmered until tender and falling off the bone, then returned to the clear, golden stock alongside tender carrots, celery, and delicate vermicelli pasta. It is a hearty, protein-rich meal perfect for chilly evenings or when you need a restorative dish.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Advanced

Servings: 12

Calories: 1092.8

Description

This traditional Hollandse Kippesoep is a testament to the rich spice trade history of the Netherlands, resulting in a deeply aromatic and comforting broth. Unlike standard chicken soups, this version relies on a unique blend of whole cloves, mace, rosemary, and thyme to create a complex, savory flavor profile that is both warming and nostalgic. The chicken is slow-simmered until tender and falling off the bone, then returned to the clear, golden stock alongside tender carrots, celery, and delicate vermicelli pasta. It is a hearty, protein-rich meal perfect for chilly evenings or when you need a restorative dish.

Directions

1
In a large pot, place the chicken pieces and cover with boiling water. Bring to a boil over high heat.
2
Remove the chicken and transfer it to a clean pot. Discard the initial boiling water to ensure a clear broth.
3
Stud the peeled onion with the whole cloves.
4
Add the studded onion, bay leaves, 1/2 teaspoon salt, thyme, rosemary, mace, pepper, celery, parsley sprigs, and carrots to the clean pot with the chicken.
5
Pour in 12 cups of cold water.
6
Bring the mixture to a boil over high heat, then reduce heat to low. Cover and simmer for 5 hours, or until the meat is tender and comes away from the bones.
7
Let the soup cool slightly, then skim off any fat from the surface.
8
Strain the broth through a cheesecloth-lined sieve into a clean container.
9
Remove the meat from the bones, chop it into bite-sized pieces, and set aside.
10
Return the strained chicken stock to a clean pot and bring to a boil.
11
Add the vermicelli pasta and cook for 5 minutes, or until tender.
12
Return the chopped chicken and the remaining 1 teaspoon of salt to the pot.
13
Cook just until the chicken is heated through.
14
Taste and adjust seasonings if necessary.
15
Garnish with chopped fresh parsley before serving.

Nutrition Facts

Servings 12 cups

Amount Per Serving
Calories 1092.8kcal

% Daily Value *
Total Fat 54.6g84%
Saturated Fat 15.0g75%
Cholesterol 404.1mg135%
Sodium 390.3mg17%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.9g4%
Sugars 0.7g
Protein 123.0g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/hollandse-kippesoep-spiced-chicken-soup/