Classic chicken broth

For 6 people
  • 1 ready-to-cook soup chicken (approx. 1.6 kg)
  • 1 Bund Soup green
  • 4 stem (s) thyme
  • 2 onions
  • 4 cloves
  • 2 bay leaves
  • 2 EL Oil
  • 2 TL Peppercorns
  • Salt
  • 200 g croissant noodles
  • 350 g Carrots
  • 400 g Leek
  • pepper
  • 1 pinch sugar
  • 1/2 Bund chives
135 minutes
very easy
1.
Wash the soup chicken thoroughly, pat dry. Peel the celery and cut into 2 cm cubes. Wash the parsley root and carrots, just peel them if the peel is stained and cut into thick slices.
2.
Clean, wash and cut the leek, wash the thyme, shake dry and add the parsley from the soup greens Tie up the kitchen twine, wash the onions and cut in half. Put the cloves through the bay leaves in an onion.
3.
Roast the unspricked onion in a large saucepan without fat on the cut sides for about 3 minutes, remove. Heat the oil in the pan. Braise the soup vegetables in it. Add the bouquet of herbs, peppered onions and peppercorns and place the chicken on top.
4.
Pour approx. 3 liters of cold water (so that the chicken is covered) and bring to the boil. Season with salt, bring to the boil and simmer gently over a low heat for about 1 1/2 hours. Occasionally skim off the resulting foam with a skimmer.
5.
Remove the chicken and let it cool. Pour the stock through a sieve (better: sieve with inserted, moistened strainer cloth) into another saucepan. Cook the pasta in boiling salted water according to the instructions on the packet.
6.
Clean, peel and wash the carrots, cut into thin sticks. Clean and wash the leek and cut into thin strips. Add the vegetables to the broth and simmer for 6–8 minutes. Drain and drain the pasta.
7.
Cut the breast from the chicken, remove the skin and dice the meat. Also separate the legs, remove the skin and pluck the meat into bite-sized pieces. Add the pasta and meat to the broth. Season the soup with salt, pepper and sugar to taste.
8.
Wash the chives, shake dry and cut into rolls. Serve the broth sprinkled with it.
1 person approx:
  • 390 kcal
  • 1630 kJ
  • 24 g protein
  • 21 g fat
  • 21 g carbohydrates

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