Chicken soup with raisin rice

Name: Chicken soup with raisin rice
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 ready-to-cook soup chicken (approx. 1.2 kg); 1 collar Soup vegetables; 4 Stem(s) Thyme; 2 Onions; 4 Cloves; 2 Bay leaves; 2 TABLESPOONS Oil; 2 TEASPOONS Peppercorns; 7-10 Tbsp Salt; 125 ml Milk; 10 g Butter; 65 g Flour; 1 egg (size M); 7-10 Tbsp grated nutmeg; 300 g Carrots; 1/2 Stalk leek (leek); 150 g Celeriac; 250 g Long grain rice; 2 unboiled veal sausages (à approx. 125 g); 100 g Raisins or sultanas; 7-10 Tbsp Pepper; 7-10 Tbsp Picture 02 + 03:; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 ready-to-cook soup chicken (approx. 1.2 kg)
1 collar Soup vegetables
4 Stem(s) Thyme
2 Onions
4 Cloves
2 Bay leaves
2 TABLESPOONS Oil
2 TEASPOONS Peppercorns
7-10 Tbsp Salt
125 ml Milk
10 g Butter
65 g Flour
1 egg (size M)
7-10 Tbsp grated nutmeg
300 g Carrots
1/2 Stalk leek (leek)
150 g Celeriac
250 g Long grain rice
2 unboiled veal sausages (à approx. 125 g)
100 g Raisins or sultanas
7-10 Tbsp Pepper
7-10 Tbsp Picture 02 + 03:
7-10 Tbsp Chervil

Directions

1
Wash the chicken thoroughly, dab dry. Peel and clean soup vegetables and cut them roughly into pieces. Wash parsley (from the soup vegetables) and thyme and shake dry. Wash and halve the onions. Put cloves through the bay leaves into the onion halves
2
Heat 1 tablespoon of oil in a soup pot. Sauté the soup vegetables in it. Add parsley, thyme, onions and peppercorns and place chicken on top. Pour about 3 litres of cold water (so that the chicken is covered) and bring to the boil. Season with salt and simmer at low heat for about 1 1/2 hours. Occasionally skim off the resulting foam with a skimmer
3
Bring milk, 1 pinch of salt and butter to the boil in a saucepan, stir in flour. Stir until a white layer has formed on the bottom of the pot and the dough is released from the bottom. Put the dough into a bowl and stir in the egg with the whisk of the hand mixer. Season the mixture with salt and nutmeg and form into small dumplings with the help of 2 teaspoons. Put the dumplings into boiling salt water and let them simmer for about 10 minutes.
4
Peel carrots and cut them into thin slices. Clean and wash the leek and cut into thin rings. Peel celery and cut into small cubes. Prepare rice in boiling salted water according to package instructions. Heat 1 tablespoon of oil in a frying pan. Press the sausage meat directly from the skin as dumplings into the oil and fry for 4-5 minutes. Remove the chicken from the stock and let it cool down. Pour the stock through a sieve (better: sieve with inserted, moistened passing cloth) into another pot. Add vegetables to the stock and simmer for 6-8 minutes
5
Pour hot water over the raisins and let them steep for about 5 minutes. Cut the breast fillets from the chicken, remove the skin and dice the meat. Cut the legs off as well, remove the skin and pluck the meat into bite-sized pieces. Drain rice and let it drain. Drain the raisins as well and put them on the bottom of a medium sized bowl. Place rice on top and press lightly, then turn over. Add the chicken, flour and meatballs to the stock. Season soup with salt and pepper. Add raisin rice
6
Fig. 02 + 03: Garnish with chervil