Basic chicken soup alla Mama

Ingredients for 4 servings:

• 3 m.-sized chicken legs
• 1 pack of soup vegetables
• 1 large onion(s)
• salt and pepper
• some vegetable broth, instant, optional
• 5 peppercorns
• 1 bay leaf
• 5 juniper berries
• 1 small bunch of parsley
• Frozen herbs, as desired
• 1 pack of mixed vegetables (carrots and peas), frozen
• 200 g soup noodles, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

easy to make, tasty and healthy

Wash the chicken thighs. Season 2 liters of cold water with salt, pepper, and vegetable stock if desired. Add the peppercorns, bay leaf, and juniper berries. Place the thighs in the seasoned cold water, then bring to a boil. In the meantime, wash, peel, and finely chop the soup vegetables and onion. Add them to the pot, cover, and simmer for about 1 1/2 hours. Then remove the chicken thighs and let them cool. Pour the stock through a sieve and discard the cooked vegetables. Season to taste and adjust the seasoning if desired. Add the frozen vegetables and simmer for about 10 minutes. Remove the chicken from the bones and add to the soup. Finely chop the parsley and add it, along with a few other herbs if desired. If desired, cook the soup noodles separately and add them to the soup before serving.