Chicken Soup with Vegetables and Herbs

Peel and finely dice the ginger and garlic. Clean / core the chilli pepper, wash and finely dice. Peel and dice the vegetable onion. Heat the oil (2 tbsp) in a large, tall saucepan and fry the diced ginger, diced garlic, diced chili peppers and diced onions vigorously, creating roasted substances. Wash the chicken legs, pat dry with kitchen paper, add to the saucepan, deglaze / pour in cold water (4 liters), season with salt (2 teaspoons) and pepper (1 teaspoon) and simmer / boil everything with the lid closed for about 1 hour to let. In the meantime, prepare the vegetables: clean the leek, wash thoroughly and cut into rings. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean the celery, first cut into slices, then into strips and finally into small diamonds. Peel the parsnips with the peeler and cut into slices. Clean the herb char and cut into slices. Peel the parsley roots with the peeler and cut into slices. Coriander and parsley, wash, shake dry and pluck. Take the chicken legs out of the soup with a ladle, carefully remove the skin, bone / clean and dice / cut into pieces, add the vegetables (leek rings, carrot blossoms, celery lozenges, parsnips, herb char and parsley root slices) and the chicken leg meat to the soup and everything Simmer / boil again for about 30 minutes. Finally fold in the herbs (coriander and parsley) and season with instant chicken broth (1 tbsp), Maggi seasoning (1 tbsp), sweet soy sauce (1 tbsp), fish sauce (1 tbsp) and salt (1 tsp). Serve the chicken soup à la Papa hot and, if necessary, freeze the rest in portions.