Chicken soup across the vegetable garden

Ingredients for 4 servings:

• 2 liters of vegetable broth
• 1 chicken
• ½ celery root
• 2 carrots
• 1 stalk(s) leek
• 1 handful of cauliflower florets
• 1 kohlrabi
• 1 handful of broccoli florets
• 250 g Spätzle (butter spaetzle)
• e.g. salt and pepper
• n. B. Mugwort
• n. B. Lovage
• e.g. parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Wash the chicken thoroughly. Bring 2 liters of vegetable broth to a boil in a saucepan with the chicken, salt, pepper, and mugwort, then simmer for about 60 minutes. Remove the chicken, skin, remove the meat from the bones, and add it to the soup in bite-sized pieces. Wash and chop the soup vegetables (celery, carrots, leeks, cauliflower, broccoli, kohlrabi), and add them as well. Add the buttered spaetzle, bring back to a boil, and simmer until the spaetzle are tender. Garnish with lovage and parsley.