Vegetable Soup with Chicken

Ingredients

• 1 whole chicken (ca. 1.4 kg)
• 1 bay leaf
• 3 Juniper berries
• 1 tsp black peppercorns
• 1 onion
• 2 stalks celery
• 2 carrots
• 1 stalk leek
• 100 g peas (frozen)
• Salt
• pepper (ground)
• fresh chopped parsley (for garnish)

Instructions

1. 1.

   Rinse the chicken and place it in a large pot. Cover with cold water. Add the bay leaf, juniper berries, peppercorns, and halved onion; bring to a boil. Simmer for about 1.5 hours, adding more liquid if needed.

2. 2.

   Wash, trim, peel, and cut celery, carrots, and leek into pieces. Thaw the peas.

3. 3.

   Remove the chicken from the broth and let it cool. Strain the broth, skim off excess fat, and reduce if desired. Add the vegetables, season with salt and pepper, and simmer gently for about 10 minutes.

4. 4.

   Shred the chicken meat, remove skin, and cut into bite-sized pieces. Return to the soup, heat through, and adjust seasoning.

5. 5.

   Serve in bowls, garnished with parsley.