Grandma's-style Chicken Soup
Grandma's-style chicken soup – Chicken soup quickly restores strength after illness. It is easily digestible because it is low in fat.
Ingredients
- 1.5 kg Chicken (1 Chicken)
- 3 onions
- 2 Bay leaves
- 12 Black peppercorns
- Salt
- 300 g Celery root (0.5 Celery root)
- 400 g large Carrots (3 large Carrots)
- 150 g small Leek (1 small Leek)
- 150 g Parsnips (2 Parsnips)
- 150 g Parsley root (3 Parsley roots)
- 200 g Hokkaido Pumpkin (1 piece)
- 175 g Whole wheat soup noodles
- 2 stems Lovage
Instructions
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1.
Wash the chicken, place it in a pot and cover with 3 liters of water to bring to a boil.
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2.
Remove the foam that rises to the top with a skimmer.
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3.
Meanwhile, halve the onions unpeeled and roast them vigorously in a pan on the cut sides over high heat without fat.
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4.
Add the onions with bay leaves, peppercorns and a little salt to the skimmed broth, simmer for 15 minutes over low heat, skimming if necessary.
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5.
Peel and clean half of the celery and carrots. Clean and wash half of the leek. Roughly dice everything.
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6.
Add the prepared vegetables to the pot and cook open over medium heat for 1.5 hours.
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7.
Peel and clean the remaining celery, remaining carrots, parsnips and parsley roots. Peel and wash the pumpkin and remaining leek. Cut everything into 2 cm cubes or slices.
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8.
Remove the chicken from the soup. Remove the skin and separate the meat from the bones.
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9.
Cut the meat into 2 cm cubes and set aside.
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10.
Pour the chicken soup through a sieve into a second pot, cook the diced vegetables in it over medium heat for 10-15 minutes. Cook the noodles in salted water, drain, briefly hold under cold running water (shock), then add them together with the meat to the chicken soup and heat through. Wash, shake dry and pluck the leaves of the lovage. Serve the chicken soup sprinkled with the leaves.
