Chicken soup with quinoa and vegetables

Ingredients for 4 servings:

• 1 chicken(s), approx. 1.5 kg
• 1 tbsp salt
• 1 tsp peppercorns
• 4 allspice berries
• 4 cloves garlic
• 1 parsley root(s), approx. 20 g
• 3 stalk(s) Celery
• 1 stalk(s) leek
• 100g quinoa
• 150 g carrot(s)
• 300 g zucchini
• 2 tbsp harissa paste
• 75 g spinach

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 20 minutes

Wash the celery and the white end of the leek and chop into large pieces. Clean and peel the parsley root and also chop into large pieces. Crush the allspice berries with a broad knife and place them in a tea bag along with the peppercorns, then seal the bag. Wash the chicken and place it in a sufficiently large pot with the remaining broth ingredients. Pour in cold water – you want at least 1.5 liters of broth – and bring to a boil. Reduce the heat to low and simmer for about 1 hour, until the chicken is tender. Remove the meat from the broth and let it cool slightly. Pour the broth through a sieve into a clean pot. Once the chicken has cooled, skin it, remove the meat from the bones, and shred about half of it for soup garnish. Use the rest of the meat for another purpose, such as a fricassee or ragout. Peel the carrots and grate them into fine strips. Finely dice the zucchini, wash the spinach, and cut into smaller pieces if necessary. Place the quinoa in a fine-mesh sieve, rinse thoroughly under hot running water, and let it drain. Meanwhile, bring the chicken stock to a boil and simmer the quinoa for about 10 minutes. Add the vegetables, 1-2 tablespoons of harissa, and the chicken, and simmer for another 5-10 minutes, until the vegetables are tender. Add the spinach and let it wilt briefly. Season with salt and harissa, and serve hot.