Chicken Stew with Savoy Cabbage and Carrots

Ingredients

• 1 whole chicken
• 1 bundle of soup vegetables
• 1 onion
• 1 tsp salt
• 2 Bay leaves
• 3 cloves allspice
• 1 tsp white peppercorns
• 0.5 tsp juniper berries
• 4 Carrots
• 500 g savoy cabbage
• 3 celery stalks
• 1 onion

Instructions

1. 1.

   Wash the chicken, pat dry and place in a pot. Clean the vegetables, roughly chop them, peel the onion, coarsely chop it as well and add everything to the pot with the chicken. Add salt, pour in 2.5 l water and bring to a boil. Simmer gently for about 2 hours on low heat, skimming off any foam if needed.

2. 2.

   After about 1.5 hours add the peppercorns and juniper berries to the broth. If necessary, add more liquid.

3. 3.

   Meanwhile peel and cut the carrots into diagonal pieces. Wash, clean and leaf-slice the savoy cabbage. Wash, clean and slice the celery. Peel the onion and cut it into strips.

4. 4.

   Remove the chicken from the broth, let it cool slightly, remove the skin, separate the meat from the bones and cut into bite-sized pieces.

5. 5.

   Strain the broth, measure out 800 ml and bring back to a boil with the vegetables again. Simmer for about 20 minutes, add the meat and warm through.

6. 6.

   Season the soup with salt and pepper and serve in bowls.