John Myers
Ingredients for 4 servings:
- 1 soup chicken, approx. 1 kg
- 2 leek(s)
- 8 carrots
- ¾ celeriac
- 2 small onions
- 2 bay leaves
- 10 peppercorns
- 1 carnation(s)
- 5 allspice berries
- 1 stalk of lovage or parsley
- 3 tbsp, heaped wheat semolina
- n. B. Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
an old family recipe from my Grandma Isolde
Wash the chicken and remove any remaining feathers. Trim the top green ends from the leeks, wash thoroughly, and bring to a boil in a pot with a quarter of the peeled celery root, the chicken, 2 peeled carrots, onions, and spices, just enough to cover with water. Simmer gently for about 2 hours, until the meat is almost falling off the bones. Place the chicken on a platter, remove the meat from the bones, and cut into the desired size. Strain the broth through a sieve. Cut the remaining cleaned vegetables into slices, diamonds, or cubes and cook with the semolina in the broth until they have the desired bite. Add the meat to the soup and serve sprinkled with chopped lovage or parsley. If available, Grandma sometimes added parsley root and kohlrabi as vegetable garnishes.
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