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.

2. 2

   Put the chicken, prepared vegetables, bay leaf, cloves, juniper berries, peppercorns and 2 tablespoons of salt in a large pot, pour about 4 litres of water (so that the bird is covered). Bring to the boil and simmer for about 4 hours with the lid slightly open.

3. 3

   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.

4. 4

   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.

5. 5

   In the meantime, remove the meat from the skin and bones and cut it into small pieces depending on the size. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Add peas, meat and noodles to the stock, heat briefly.

6. 6

   Season to taste with salt and pepper, sprinkle with parsley.

Nutrition Facts

KCAL
910 kcal

CARBS
67 g

FATS
35 g

PROTEINS
77 g