Fine chicken stew with spring vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the chicken thoroughly with cold water. Peel the onions. Clean and wash the carrots. Wash parsley and dab dry. Clean and wash tomatoes and carve them crosswise.

2. 2

   Put chicken, 2-2 1/4 litres of water, carrots, onions, parsley, peppercorns, salt and bay leaves in a large saucepan, bring to the boil and simmer for 1-1 1/4 hours on a low heat with the lid slightly open. In the meantime clean, wash and slice the kohlrabi. Wash and peel the potatoes thoroughly and cut them into halves or quarters as desired. Lift the chicken out of the broth. Pour broth through a sieve and put it back into the pot. Add the potatoes, bring to the boil and cook over medium heat for about 20 minutes. Add the kohlrabi 12-15 minutes before the end of the cooking time. In the meantime, cut the carrots into slices with a colored knife. Peel the skin from the chicken, remove the meat from the bone and cut into pieces. Add the chicken, carrots and peas to the stock and cook for another 2 minutes.

3. 3

   Add the potatoes, bring to the boil and cook over medium heat for about 20 minutes. Add the kohlrabi 12-15 minutes before the end of the cooking time. In the meantime, cut the carrots into slices with a colored knife. Peel the skin from the chicken, remove the meat from the bone and cut into pieces. Add the chicken, carrots and peas to the stock and cook for another 2 minutes. Season soup again with salt and pepper. Arrange in a terrine garnished with chervil as desired

Nutrition Facts

KCAL
560 kcal

CARBS
33 g

FATS
23 g

PROTEINS
54 g