(Golden Joich) Jewish chicken soup

Name: (Golden Joich) Jewish chicken soup
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1 ready-to-cook organic chicken (1.2-1.5 kg); 600 g Carrots; 1 (approx. 900 g) Celeriac; 3 (approx. 750 g) Leek sticks (leek); 2 Onions; 2 TABLESPOONS Olive oil; 1 TEASPOON black peppercorns; 2 Bay leaves; 2 Cloves; 7-10 Tbsp Salt; 1 ripe tomato; 7-10 Tbsp Pepper; 3-4 Stem(s) Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1 ready-to-cook organic chicken (1.2-1.5 kg)
600 g Carrots
1 (approx. 900 g) Celeriac
3 (approx. 750 g) Leek sticks (leek)
2 Onions
2 TABLESPOONS Olive oil
1 TEASPOON black peppercorns
2 Bay leaves
2 Cloves
7-10 Tbsp Salt
1 ripe tomato
7-10 Tbsp Pepper
3-4 Stem(s) Parsley

Directions

1
Wash the chicken thoroughly inside and out. Peel, wash and chop carrots and celery. Clean, wash and cut leek into rings. Peel and quarter onions
2
Heat the oil in a large pot. Brown the onions in it. Add half of the vegetables and fry. Put the chicken in the pot and pour 2.5-3 litres of cold water. Bring to the boil and skim the resulting foam with a skimmer. Add peppercorns, bay leaf, clove and 2 teaspoons salt. Wash, halve and add the tomato. The tomato gives the soup an even more golden shine. Simmer covered at low heat for about 2 hours
3
Lift the chicken out of the broth. Let it cool down a bit. Pour broth through a fine sieve. Bring to the boil again. Add the rest of the vegetables and simmer for about 10 minutes. Season to taste with salt and pepper. Wash parsley, shake dry and chop finely
4
Remove chicken meat from skin and bone. Cut into small pieces and heat up in the soup. Sprinkle with parsley
5
However, meat and vegetables are an addition. Because actually the Golden Joich is served as a clear broth
6
Waiting time approx. 30 minutes