Chicken thigh soup

Ingredients for 8 servings:

• 4 chicken legs
• 2 carrots
• 1 stalk(s) leek
• 2 stalk(s) celery
• 1 large onion(s)
• 2 cloves garlic
• 2 bay leaves
• 4 carnations
• 2 pinches of salt
• 8 peppercorns, black or colored
• 1 pinch(s) sage, dried
• 1 pinch(s) thyme, dried
• 1 shot of white wine
• 1 tomato(s), dried
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Peel and halve the onion. Stick 1 bay leaf and 2 cloves on each round side. Peel the carrots, halve them lengthwise, and cut into approximately 2-3 cm pieces. Trim the leek and cut into approximately 1 cm wide rings. Trim the celery and cut into approximately 5 mm wide slices. Cut the sun-dried tomato into small dice. Chop or press the garlic, depending on your taste. Heat a saucepan, first dry-fry the onions and then the vegetables, except for the celery. When the vegetables begin to brown slightly, deglaze with a small splash of white wine and simmer briefly. Season everything well with salt and pepper the first time. Reduce the heat and place the washed and cleaned chicken thighs on top of the vegetables. Season again with the herbs and pour in cold water until everything is well covered. Add the celery. Cover and heat gently over low heat. After about 30 minutes, the broth should be simmering gently, then stir and continue simmering. Turn the thighs over occasionally. After about 1 1/2 hours, the thighs should be ready. Remove the thighs from the broth and let them cool. Peel off the skin and remove the meat from the bone. Cut into bite-sized pieces. Place the removed meat on a plate or in a bowl before serving. Pour the hot soup over the chicken and enjoy. A very inexpensive and quick recipe. The chicken thighs can also be eaten without the soup. Strain the soup and you have a great broth that you can modify as desired, e.g., with noodles.