Classic chicken soup

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Celery, parsley root and carrots peel, wash and roughly dice. Clean, wash and cut leek into coarse rings. Peel and quarter onions. Wash and halve the tomatoes. Wash the soup chicken. Put chicken, prepared vegetables, bay leaf, cloves, juniper berries, peppercorns and 2 tablespoons of salt in a large pot, pour 4 litres of water. Bring to the boil and simmer with slightly opened lid on low to medium heat for about 3 3/4 hours

2. 2

   Peel, wash and slice the carrots. Prepare pasta in boiling salted water according to package instructions. Pour into a sieve, quench briefly and drain well

3. 3

   Take the chicken out of the broth, drain well. Pour broth through a sieve and drain soup vegetables. Bring broth (approx. 3.5 litres) to the boil in a large pot, add carrots, bring to the boil and cook for approx. 6 minutes

4. 4

   Meanwhile, loosen flesh from skin and bones and pluck. Wash parsley, shake dry and chop finely. Add peas, meat and noodles to the stock, heat briefly. Season to taste with salt and pepper, sprinkle with parsley

Nutrition Facts

KCAL
480 kcal

CARBS
36 g

FATS
22 g

PROTEINS
27 g