Mediterranean 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 thyme and oregano. Wash the soup chicken. Put the chicken, prepared vegetables, bay leaf, cloves, juniper berries, thyme, oregano, peppercorns and 2 tablespoons of salt in a large pot, pour 4 litres of water

2. 2

   Bring to the boil and simmer with slightly opened lid on low to medium heat for about 3 3/4 hours. In the meantime clean, wash and chop the beans. Cook in boiling salted water for about 8 minutes, pour into a sieve and drain well

3. 3

   Clean, wash and cut the peppers into small pieces. Peel and slice the garlic. Clean, wash and halve cherry tomatoes. Take chicken out of the broth, drain well. Pour broth through a sieve and drain soup vegetables well

4. 4

   Bring the stock (approx. 3.5 litres) to the boil in a large pot, add the garlic, peppers and tomatoes. Bring to the boil and simmer for 6-8 minutes. Remove meat from skin and bones and tear up. Add meat and beans to the stock, heat briefly. Season to taste with salt and pepper. Arrange in bowls, possibly garnished with oregano. Delicious with baguette

Nutrition Facts

KCAL
340 kcal

CARBS
6 g

FATS
22 g

PROTEINS
23 g