Chicken soup

Name: Chicken soup
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 medium-sized onions; 7-10 Tbsp Salt; 1-2 TEASPOONS Peppercorns; 2 Bay leaves; 1 (approx. 1.2 kg) Soup chicken; 1 (approx. 1 kg) Pointed cabbage; 375 g Carrots; 150 g Krakow sausage; 1 collar Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 medium-sized onions
7-10 Tbsp Salt
1-2 TEASPOONS Peppercorns
2 Bay leaves
1 (approx. 1.2 kg) Soup chicken
1 (approx. 1 kg) Pointed cabbage
375 g Carrots
150 g Krakow sausage
1 collar Parsley

Directions

1
Onions peel, halve. Boil two litres of water in a pot with onions, salt, bay leaf and peppercorns. Wash and add the poultry and let it simmer at low heat for 1 1/2 hours.
2
In the meantime, clean, wash and quarter the pointed cabbage and cut out the stink. Cut cabbage into strips and wash. Peel, wash and slice the carrots. Cut sausage into slices as well.
3
Take the chicken out of the broth. Remove bones and skin from meat and cut into bite-sized pieces. Pour stock through a sieve. Measure out one litre. Cook carrots and cabbage for 10 to 15 minutes.
4
Add the sausage and chicken five minutes before the end of the cooking time. Season everything again. Chop parsley and sprinkle over it.