Chicken soup

Ingredients for 4 servings:

• 1 chicken (soup chicken), frozen
• 5 thick carrots
• 2 parsley roots
• 1 celeriac
• 2 m.-sized onion(s)
• 1 bunch of parsley
• 1 sprig(s) lovage or 1.5 tsp dried
• 1 tsp peppercorns, mixed
• Salt
• 1 garlic clove(s)
• 1 kohlrabi
• ½ cauliflower
• nutmeg
• n. B. water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Thaw the chicken and cut it into pieces (breast, wings, legs, and back; you’ll have 8 pieces in total). Remove any skin, if necessary. Wash the pieces under running water and pat dry. Peel the onion and garlic, leaving them whole, only cutting halfway through each. Clean the carrots, roots, celery, and kohlrabi. Cut the carrots and roots into sticks, and the celery and kohlrabi into cubes. Cut the cauliflower into not-too-small florets. Wash the parsley and lovage, shake dry, and finely chop. Place the chicken in a large pot and fill with water until everything is well covered. Add salt, nutmeg, and the mixed peppercorns, and bring to a boil. Once the soup has boiled, reduce the heat to low and simmer gently, partially covered, until the meat falls off the bone (about 1 hour). After about 35 minutes of cooking time, add the vegetables and continue to cook on low heat until everything is tender. Now, remove the chicken from the soup with a meat fork and remove the meat from the bone. You can then either return the chicken to the soup or arrange it on a meat plate and serve it separately. If the soup isn’t spicy enough, add a little more seasoning. I personally add a little chili; I like it a bit stronger. You can add vermicelli, rice, or even semolina dumplings as a garnish.