Chicken Vegetable Soup
When you have a cold, the classic chicken‑vegetable soup is just what you need. The right recipe can be found at Spoonsparrow.
Ingredients
- 1.4 kg soup chicken
- 1 onion
- 2 Bay leaves
- 2 cloves of mace
- 2 stalks lovage
- 100 g barley groats
- 150 g Frozen Peas
- 1 stalk leek
- 2 carrots
- 1 stalk Celery
- Salt
- Pepper
Instructions
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1.
Rinse the chicken, pat it dry and place it in a large pot with cold water. Bring to a boil and simmer gently for about 2 hours, skimming off foam as needed. Peel the onion and pierce it with bay leaves and mace. Wash the lovage and add everything to the soup after about 30 minutes.
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2.
Meanwhile, cover the barley groats with water and let them cook for about 40 minutes.
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3.
Thaw the peas. Clean and cut the leek into rings. Peel and slice the carrots. Wash, clean and slice the celery.
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4.
Remove the chicken from the broth, drain it and allow it to cool.
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5.
Strain the broth through a cloth‑lined sieve into another pot. Measure out about 1 liter and use the rest elsewhere. Remove excess fat if desired and bring to a boil. Season with salt and pepper, add the prepared vegetables and simmer for about 10 minutes.
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6.
Separate the chicken meat from the bones, remove the skin and cut or shred the meat into bite‑sized pieces. Add the drained barley groats to the soup and let them heat through.
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7.
Taste and serve.
