Clear chicken and vegetable soup without salt

Ingredients for 10 servings:

• 1,300 g chicken
• 3 liters of water
• 2 points soup greens
• 1 large onion(s)
• 3 garlic cloves
• 4 bay leaves
• ½ tsp caraway seeds
• 1 ½ tsp, heaped lovage
• 1 tsp marjoram
• 5 peppercorns
• ½ tsp rosemary
• e.g. parsley and/or chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Suitable for Baby Led Weaning (BLW)

Wash the chicken thoroughly, remove the rump and place it in a large pot of water (breast facing up). Bring the water to a boil and remove any foam with a spoon. As soon as the foam stops, add the vegetables, herbs and spices. Reduce the heat and let the soup simmer gently for at least 2 hours. The soup is ready when the vegetables are soft. Carefully strain the soup through a fine sieve, chop the vegetables and portion the meat. Optionally serve with some fresh, chopped parsley and/or chives. This goes very well with boiled rice with peas, semolina dumplings or soup noodles.