Chicken Stew with Vegetables

Ingredients

• 1 chicken (1.5 kg, ready to cook)
• 500 g soup greens
• 2 onions
• 2.5 l water
• 3 bay leaves
• 1 tsp peppercorns
• 1 tbsp salt
• 1 small Broccoli
• 0.25 cauliflower
• 2 carrots
• 1 small leek stalk
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash the chicken thoroughly. Clean the soup greens. Quarter the onions with skins on, chop the rest roughly.

2. 2.

   Add the vegetables and chicken to a pot and pour in water.

3. 3.

   Add salt, pepper, and bay leaves, then bring the soup to a boil.

4. 4.

   Once boiling, reduce heat and simmer covered for about 1½ hours, skimming off any foam that forms.

5. 5.

   After cooking, carefully remove the chicken from the broth and place it on a plate. Line a sieve with cheesecloth and strain the broth into another pot.

6. 6.

   For the vegetable garnish, clean, wash, and cut broccoli into florets. Wash, clean, and cut cauliflower into florets. Peel carrots and slice them; optionally peel only. Clean leek, wash, and cut into rings. Blanch broccoli, cauliflower, and carrots in boiling salted water for 2–3 minutes each, then drain.

7. 7.

   Heat the chicken broth to just below boiling. Add leek rings, broccoli, cauliflower, and carrots, letting them steep for 10 minutes without boiling. Season the soup with salt, pepper, and nutmeg.

8. 8.

   During this time, shred the chicken meat—remove skin, bones, or cartilage. Cut breast meat into smaller pieces and add to the soup. Add remaining meat as desired or use elsewhere. Serve in soup bowls, sprinkle with parsley, and serve piping hot.