Chicken bouillon with vegetable julienne

Name: Chicken bouillon with vegetable julienne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Chicken breasts (with skin, on bone; approx. 300 g each); 2 medium-sized onions; 3 Bay leaves; 3 Cloves; 3 Juniper berries; 2 medium-sized carrots (à approx. 100 g); 1 (approx. 380 g) small head of celery; 1 Leek (leek; approx. 200 g); 100 g Star noodles; 7-10 Tbsp Salt

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Chicken breasts (with skin, on bone; approx. 300 g each)
2 medium-sized onions
3 Bay leaves
3 Cloves
3 Juniper berries
2 medium-sized carrots (à approx. 100 g)
1 (approx. 380 g) small head of celery
1 Leek (leek; approx. 200 g)
100 g Star noodles
7-10 Tbsp Salt

Directions

1
Wash the chicken breasts, put them in a pot with 2 litres of cold water and simmer for about 1 hour. Wash and halve the onions. Add laurel, cloves, juniper and onions.
2
Skim the foam from time to time. In the meantime clean and peel the carrots. Clean, wash and halve the celery and leek.1 Add the carrot, half of the celery and leek to the stock after about 30 minutes.
3
Cut the remaining carrot, celery and leek into fine strips. Cook the star pasta in boiling salted water for about 5 minutes. Pour bouillon through a sieve into a pot. Remove the chicken breasts.
4
Remove the meat from skin and bones and cut into slices. Cook the vegetable julienne for about 3 minutes in the simmering stock. Season to taste with salt. Heat the chicken and star noodles in the stock and arrange in soup plates.