Chicken Soup with Sugar Snap Peas

Ingredients

• 1 chicken
• 1 bundle mirepoix
• 2 onions
• 1 bay leaf
• 1 tsp peppercorns
• zest of ½ untreated lemon
• Salt
• 200 g Sugar snap peas
• 2 kohlrabi
• 1 bundle basil
• 50 g frozen peas
• Salt
• ground pepper

Instructions

1. 1.

   Rinse the chicken under running water and place it in a large pot. Clean the mirepoix and cut into coarse pieces. Peel and quarter the onions. Add the mirepoix, onions, bay leaf, peppercorns, lemon zest, and 2 tsp salt to the pot. Pour in 2 liters of water and bring everything slowly to a boil. Skim off foam and let the chicken simmer gently with half-covered lid (place a spoon on the rim) for 90 minutes. Meanwhile rinse the sugar snap peas, clean them, and cut into smaller pieces if needed. Peel the kohlrabi and slice into thin rounds. Rinse the basil, shake dry, and pluck leaves from stems.

2. 2.

   Finely chop the basil leaves. Use a slotted spoon to lift the chicken out of the pot. Strain the broth through a sieve into another pot. Add the kohlrabi to the soup and cook for about 4 minutes. Add the sugar snap peas and peas and simmer for another 3-4 minutes. Remove skin and bones from the chicken, cut the meat into pieces, and add to the soup. Warm briefly. Season the soup with salt and pepper and stir in the basil.