Chicken soup with chicken, vegetables, potatoes and ginger

Ingredients for 4 servings:

• 1 medium-sized chicken (preferably roast chicken)
• 1 onion(s)
• 1 leek(s)
• 1 piece(s) celeriac
• 1 garlic clove(s)
• 2 carrots
• 1 small piece(s) of ginger root
• 4 bay leaves
• 5 peppercorns
• Water
• 4 m.-sized potatoes
• oil
• 3 tsp instant chicken broth
• 1 tsp salt
• n. B. Maggi
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

very easy

Wash the chicken. Peel the onion and cut into quarters, wash the leek and cut into strips. Peel the celery and carrots and cut into strips. Crush the garlic. Finely grate the ginger. Heat a little oil in a large pot and briefly sauté the onions, garlic, carrots, ginger, and celery. Deglaze with water. Add the chicken, bay leaf, and peppercorns. Add enough water to just cover the chicken. Add salt and chicken stock. Simmer for about 2 hours. When the chicken is cooked, remove the skin, separate the meat from the bones, and cut into bite-sized pieces. Return the meat to the stock. Peel the potatoes, dice them, and add them as well. Simmer for another 20 minutes. Season with salt, pepper, and Maggi.