Healthy chicken soup

Ingredients for 6 servings:

• 1 chicken, organic or chicken thigh
• 3 carrots
• 2 parsley roots
• 1 small piece(s) of celeriac
• ½ leek(s)
• 2 tbsp marjoram, dried
• 1 ½ tbsp parsley, dried
• 4 bay leaves, dried
• 4 juniper berries
• 1 bunch of spring onions
• 1 small piece(s) of ginger, approx. thumb-sized
• 1 chili pepper(s)
• 1 bell pepper(s), red or yellow
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 25 minutes; Total time approx. 3 hours 25 minutes

Wash the chicken or chicken pieces and place them in a large pot (approx. 6 liters capacity) and fill with cold water to approximately 4.5 liters. Fill a paper tea bag with marjoram, parsley, bay leaves, and juniper berries and add to the water with the chicken. Place the pot on the stove and bring the contents to a boil. Then reduce the heat and simmer the broth gently on low heat for approximately 1.5 hours. In the meantime, peel or wash and roughly chop the carrots, parsley root, celeriac, and leek. After the 1.5 hours, add the vegetables to the chicken and simmer on low heat for another 45 minutes. In the meantime, peel the ginger and cut into very fine cubes. Wash the spring onions and cut the white part into small slices. Wash the chili peppers and also cut into small slices. Wash the bell pepper, deseed it, and cut it into small cubes. Place the chopped vegetables in separate bowls and serve. After the 45-minute cooking time is up, remove the chicken and the herbal tea bag from the broth. Remove the chicken meat and chop finely (discarding the skin and bones), then return it to the soup pot, season with salt, and bring back to a boil. Optionally, you can serve it with either soup noodles or basmati rice. Garnish each serving with ginger, chili, paprika, and spring onions, as desired. This soup is especially suitable as a healthy meal during a cold and tastes simply delicious!