Axel's rustic chicken soup

Ingredients for 4 servings:

• 2 packs of frozen chicken giblets or half a fresh chicken
• 1 pack of chicken stomach, if you like
• 1 pack of chicken hearts, if you like
• 2 packs of soup vegetables, fresh with parsley or frozen vegetables
• 2 m.-sized onion(s)
• Chicken broth, granulated or other broth powder
• Salt
• pepper
• Spice(s) and herbs as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw/cut the chicken, score/pierce the skin. Thaw the chicken gizzards/hearts. In a large pot, without oil and uncovered, fry the chicken, skin-side down, over high heat for about 10-15 minutes; it should brown. Remove the chicken and set aside. Thaw the vegetables and onions, peel, trim, and dice them, then fry them vigorously in the rendered fat for about 10 minutes. Add the chicken, gizzards, and hearts and add enough water to cover. Bring to a boil. Then simmer over medium heat for about 1.5-2 hours. Strain the broth through a sieve, separating the chicken from the vegetables. Collect the broth and pour it back into the pot. Remove the chicken from the bones and cut into bite-sized pieces. Add the finely chopped chicken and vegetables to the broth and season with salt, pepper, and spices. This soup is a great base and can be frozen in portions. Serve with cooked noodles, rice, or potatoes.