John Myers
Ingredients for 4 servings:
- 4 chicken legs
- 200 g celery
- 2 carrots
- ½ stalk(s) leek
- 5 cloves garlic, (or more)
- 1 ½ liters of chicken broth
- 3 tbsp semolina
- Marjoram, plenty (fresh leaves or dried)
- some parsley, chopped or Maggi herb
- 2 tbsp tomato paste
- Salt
- Paprika powder, hot
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Bring the chicken thighs to a boil in salted water and simmer for about 30 minutes. Then remove them and let them cool. Remove the skin and bones from the meat. Meanwhile, clean and wash the vegetables. Finely dice the celery, coarsely grate the carrots, slice the leek, and finely slice the garlic. Finely chop the parsley and marjoram (if fresh). Cook the vegetables in the broth until almost tender. Add the roughly shredded chicken, garlic, marjoram, and tomato paste. Stir in the semolina and bring to a boil until the soup has thickened. Season with salt and paprika. Sprinkle with parsley and serve hot.
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