Classic chicken soup

Ingredients for 4 servings:

• 1 soup chicken, good fresh
• 9 carrot(s), young
• 4 stalk(s) Celery
• 1 onion(s)
• 1 stalk(s) leek
• Salt
• 1 bay leaf
• 2 cloves
• 1 sprig(s) of thyme
• 2 stalks of lovage
• 5 peppercorns, white
• 2 parsley roots
• 8 spring onions
• 2 sprigs of parsley
• 2 tbsp butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

with a good soup chicken an incomparable taste

Clean the onion, do not peel it. The skin gives the broth a golden glow. Clean and roughly chop 1 carrot, 1 celery stalk, and the top part of the leek. Place the chicken in a large pot with 3 liters of cold water, salt, the prepared vegetables, and the spices. Bring to a boil, and simmer gently over low heat for about 1-2 hours. The longer the simmering time, the better. Remove the chicken and let it cool slightly. Remove the skin and remove the meat from the bones. Cover and set the meat aside. Pour the broth through a sieve. Return it to the pot and keep warm. Clean the remaining vegetables and chop them separately. First, cook the parsley root and carrots in a little salted water for about 3 minutes. Add the spring onions, leek, and celery and cook for about 2 minutes. Remove the vegetables and place them briefly in ice water. Drain and let them drain. Heat 2 tablespoons of butter in a pan and toss the vegetables for about 2 minutes. Season lightly. Pluck the parsley leaves from the stems and chop them. Bring the broth to a boil and season to taste. Add the chicken and vegetables. Add barely cooked rice to the soup as a garnish.