Kick-ass Chicken Soup

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Wash the outside and inside of the soup chicken thoroughly under cold running water.

2. 2

   Boil chicken in approx. 4 l cold water with 2-3 teaspoons of salt at medium heat. While doing so, skim off the rising foam with a skimmer again and again.

3. 3

   Clean, peel, wash and coarsely chop the soup vegetables. Wash the enclosed parsley, shake dry and pluck off the leaves. Peel and halve the onions. Wash and halve the tomatoes.

4. 4

   Add juniper, peppercorns and bay leaf together with soup vegetables, onions and tomatoes to the soup pot. Bring to the boil again and continue to simmer at low heat with the lid slightly open for about 2 1⁄2 hours.

5. 5

   In the meantime peel and wash the carrots and cut them into 3-4 mm thick slices. Cook the pasta in about 2 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Then pour into a sieve, rinse cold and drain.

6. 6

   Using a skimmer and possibly a spatula, lift the chicken out of the stock (so that it does not fall back into the soup), drain, place on a wooden board and allow to cool.

7. 7

   Pour broth through a fine sieve into another large pot. Dispose of any vegetables that have been cooked.

8. 8

   Bring the stock to the boil again. Add carrots and cook for 6-8 minutes. In the meantime, peel the skin off the chicken. Use your hands to remove the meat along the sternum, from the legs, wings and from the trunk.

9. 9

   Then pluck into bite-sized pieces.

10. 10

    Add the frozen peas to the stock and cook for 3-4 minutes. After about 2 minutes add the meat and noodles. Season chicken soup with salt, pepper and sugar. Now the big soup can start.