Chicken Vegetable Pot with Green Asparagus

Ingredients

• 500 g vegetable stock (1 bundle)
• 150 g onions (3 onions)
• 800 g bone-in chicken breast fillets (2 breasts)
• Salt
• 12 white peppercorns
• 2 Bay leaves
• 400 g carrots bundled
• 75 g sugar snap peas
• 2 fennel bulbs
• 250 g green asparagus
• 4 stalks tarragon
• Pepper

Instructions

1. 1.

   Wash and roughly chop the vegetable stock. Halve the onions unpeeled.

2. 2.

   Rinse the chicken breasts cold and bring them to a boil in 1.5 l of water in a large pot. Skim off the rising gray foam with a spoon or skimmer until the broth stays clear.

3. 3.

   Add the vegetable stock and onions to the pot, lightly salt everything. Add peppercorns and bay leaves and simmer on low heat for 45–50 minutes.

4. 4.

   Meanwhile wash and trim the bundled carrots and sugar snap peas. Peel the carrots and cut them into pieces. Cut the sugar snap peas in half across. Wash, trim, and slice fennel into 1 cm thick rounds.

5. 5.

   Wash the asparagus, cut off woody ends, peel the lower quarter of each stalk, then cut the asparagus into pieces as well.

6. 6.

   Remove the chicken from the pot and let it cool. Strain the broth through a fine sieve into a second pot, measure out 1 l, and bring to a boil again.

7. 7.

   Add carrots to the boiling broth and cook for about 3 minutes. Add fennel and asparagus and simmer another 3–4 minutes. Finally add sugar snap peas, cook 1–2 minutes more, then remove from heat.

8. 8.

   Wash tarragon, shake dry, pluck leaves, finely chop, and add to the pot. Season broth with salt and pepper.

9. 9.

   Peel cooled chicken meat, separate from bone, slice into strips. Add to the soup and bring to a quick boil again. Serve on deep plates and enjoy.