(Goldene Joich) Jewish chicken soup

For 4 people
  • 1 ready-to-cook organic chicken (1–1 1⁄ 2 kg)
  • 600 g Carrots
  • 1 (approx. 900 g) Celery tuber
  • 2 Leek sticks
  • 2 onions
  • 2 EL Olive oil
  • 1 TL black peppercorns
  • 2 Bay leaves
  • 2 Cloves
  • Salt
  • pepper
  • 1 tomato
180 minutes
g anz simply
1.
Wash the chicken thoroughly, inside and out. Peel, wash and dice the carrots and celery. Clean and wash the leek and cut into rings. Peel and quarter the onions
2.
Heat the olive oil in a large saucepan. Fry the onions in it. Add half of the vegetables and fry them. Place the chicken in the saucepan and pour in approx. 3 liters of cold water, bring to the boil. Add peppercorns, bay leaves, cloves and 2 teaspoons of salt. Wash tomatoes, cut in half and add. The tomato gives the soup an even more golden sheen. Cover everything and simmer over a low heat for about 2 hours. In between the resulting foam with aSkim the skimmer
3.
Lift the chicken out of the broth. Let cool down. Pour the stock through a fine sieve. Bring to the boil again. Add the rest of the vegetables and simmer for about 10 minutes. Season to taste with salt and pepper
4.
Remove the chicken from the skin and bones. Cut into small pieces and heat up in the soup. Meat and vegetables are, however, an additive. Because actually the Golden Joich is served as a clear broth
1 person approx:
  • 510 kcal
  • 2140 kJ
  • 54 g protein
  • 27 g fat
  • 8 g ​​carbohydrates

0 Comments

Leave A Comment