Chicken soup with lentils and ginger

Name: Chicken soup with lentils and ginger
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 collar Soup Greens; 2 Onions; 1 (approx. 1.2 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 1 TABLESPOON Peppercorns; 1 Bay leaf; 2 Cloves; 2 Juniper berries; 500 g Leeks (leek); 500 g Carrots; 150 g red lentils; 1 piece(s) (approx. 50 g) Ginger; 1 collar Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

1 collar Soup Greens
2 Onions
1 (approx. 1.2 kg) ready-to-cook chicken
7-10 Tbsp Salt
1 TABLESPOON Peppercorns
1 Bay leaf
2 Cloves
2 Juniper berries
500 g Leeks (leek)
500 g Carrots
150 g red lentils
1 piece(s) (approx. 50 g) Ginger
1 collar Parsley

Directions

1
Bring approx. 3 l water to the boil in a large pot. In the meantime clean, wash and cut the soup greens into pieces. Peel and halve the onions. Wash the chicken. Put everything into boiling water. Add approx. 3 tsp. salt, peppercorns, bay leaf, cloves and juniper.
2
Cover and simmer at low heat for about 2 hours. Skim off the foam from time to time.
3
Clean or peel and wash the leek and carrots. Cut carrots into slices, leek into rings. Rinse the lentils. Peel and finely chop the ginger. Remove the chicken from the broth and let it cool down a little. Sieve broth, bring to the boil.
4
Cook the vegetables, lentils and ginger for about 10 minutes.
5
Remove chicken meat from skin and bone and cut into pieces. Heat in the soup. Wash and chop the parsley and sprinkle over it. Baguette tastes good with it.