classic chicken soup

For 10 people
  • 2 Bund (approx. 550 g) soup greens
  • 4 onions
  • 4 Tomatoes
  • 1 (approx. 2.5 kg) ready-to-cook soup chicken
  • 4–5 bay leaves
  • 8-10 Cloves
  • 10 Juniper berries
  • 1 EL black peppercorns
  • Salt
  • 750 g Carrots
  • 500 g Croissant noodles
  • 1 Bund Parsley
  • 300 g frozen peas
  • Pepper
270 minutes
very easy
1.
Peel, wash and roughly dice the celery, parsley root and carrots. Clean and wash the leek and cut into coarse rings. Peel and quarter the onions. Wash tomatoes and cut in half. Wash the soup chicken. Put the chicken, prepared vegetables, bay leaves, cloves, juniper berries, peppercorns and 2 tablespoons of salt in a large saucepan, add 4 liters of water. Bring to the boil and, with the lid slightly open, simmer over low to medium heat for approx. 3 3/4 hours
2.
Peel, wash and slice the carrots. Prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench briefly and drain well
3.
Remove the chicken from the broth, drain well. Pour the broth through a sieve and drain the soup vegetables. Bring the stock (approx. 3.5 liters) to the boil in a large saucepan, add the carrots, bring to the boil and cook for approx. 6 minutes
4.
In the meantime, loosen the meat from the skin and bones and pull it apart . Wash parsley, shake dry and finely chop. Add the peas, meat and pasta to the stock, heat briefly. Season to taste with salt and pepper, sprinkle with parsley and serve
1 person approx.:
  • 480 kcal
  • 2010 kJ
  • 27 g protein
  • 22 g fat
  • 36 g carbohydrates

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