Chicken soup

Ingredients for 4 servings:

• 1 kg chicken leg(s)
• 1 bunch of soup vegetables
• 2 onions
• 2 liters of water
• 2 tsp salt
• 5 grains of allspice
• 5 juniper berries
• 3 bay leaves
• 1 tsp peppercorns
• 500 g noodles (soup)
• Egg(s) (egg custard)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

from clubs

Halve the onions, but don’t peel them. Place the allspice berries, juniper berries, bay leaves, and peppercorns in a tea bag and tie a knot. Add the chicken thighs, onions, and spices to a pan with cold water and boil for 20 minutes. Wash, peel, and chop the soup vegetables. Add them to the chicken and boil for another 20 minutes. Remove the chicken thighs from the broth and peel them. Remove the onions and spice bag from the broth. Add the meat and noodles to the soup. Add the finely chopped egg custard and chopped parsley, and season to taste. Tip: I use half the broth and half the meat for chicken fricassee the next day.