Ingredients for 6 servings:
- 1 small chicken, ready to cook
- 4 m.-sized carrot(s)
- ¼ celery root
- 2 m.-large parsley root(s)
- 1 stalk(s) leek
- 1 tbsp salt
- 1 tsp lovage, dried
- 1 tsp, heaped black pepper, ground
- 1 bay leaf
- 1 tsp ginger root, chopped
- 1 bunch curly parsley
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 hours; Total time approx. 10 hours 15 minutes
simple, ideal for working people
Preheat the cooker on high (level 2) for 10 minutes. Meanwhile, dice the vegetables or slice the leek. Place the chicken at the bottom of the slow cooker. If you only got a large one, you can of course chop it up. Just chicken parts or half a chicken will also work well, depending on what is available. You can tell a good chicken by its fat content. Without fat, there is no good broth. Therefore, please do not trim any fat or anything like that. Now add the diced vegetables and all the seasonings, except for the parsley, to the chicken. Pour in plenty of water. Don’t worry, nothing will boil over in the slow cooker; it never gets hot enough for that. Cook on low (level 1) for 10 hours. When the cooking time is up, remove the chicken from the broth, remove the meat from the bones, cut into bite-sized pieces, and set it back. Depending on how long it took to carve the meat, let it heat up again for a few minutes. Then chop the parsley and add it at the very end. Season to taste, and then enjoy! Tip: If you like your soup to have a lot of meat, you can add a chicken breast to the broth after 4 hours and let it cook with it. If you like crunchy vegetables, add more vegetables 1 hour before the end of the cooking time. If you want to eat the soup with noodles, I recommend cooking the noodles separately. You can cook them in a slow cooker, but that’s tricky and usually results in mushy noodles. I use a 3.5L slow cooker from Russell&Hobbs; for other appliances, the amount and cooking time may need to be adjusted. Just like with ovens, every appliance is different.



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