Garlic Chicken Soup

Ingredients

• 1 large whole chicken (ca. 1.4 kg)
• 2 onions
• 2 carrots
• 200 g celery root
• 1 bay leaf
• 4 juniper berries
• 1 dried chili pepper
• 8 fresh garlic cloves
• 4 slices white bread (or toast bread)
• 3 tbsp butter
• 4 eggs
• Salt
• 4 tbsp freshly chopped parsley
• black pepper (ground)

Instructions

1. 1.

   Wash the chicken and place it in a tall pot. Cover with cold water and bring to a boil. Skim off the foam that forms. Wash, peel, and roughly chop the onions, carrots, and celery root. Add them to the pot along with bay leaf, juniper berries, and chili pepper; simmer over low heat for about 2½ hours, adding more water if needed. Remove the chicken from the broth and let it cool. Strain the broth through a fine sieve and skim off any excess fat if necessary.

2. 2.

   Remove the skin from the chicken, pull or cut the meat into small pieces. Heat the broth with the peeled garlic cloves and let it steep for about 10 minutes.

3. 3.

   Brown the bread slices in a hot pan with 2 tbsp butter until golden brown. In another pan, fry four sunny‑side eggs in the remaining butter and lightly season with salt.

4. 4.

   Add parsley to the soup, taste, and serve on plates. Place the toasted bread topped with the fried eggs on top of the soup and enjoy.