Peel the garlic cloves (2 pieces). Fill a large saucepan with water (4.5 liters). Chicken breast fillet, vegetable onion (unpeeled), garlic cloves (2 pieces peeled), 1 red chilli pepper (uncleaned), a piece of ginger (unpeeled), salt (1 tbsp), bay leaves (2 pieces), allspice grains (5 pieces), juniper berries (5 pieces) ) and black peppercorns (5 pieces), bring to the boil and simmer everything with the lid on for about 1 hour. Drain through a kitchen sieve, catch the broth and pour it back into the large saucepan.

Cut the cooked chicken breast fillet into small pieces. Peel the carrots with the peeler, remove the ends, halve lengthways and slice diagonally. Clean the broccoli and cut into small florets. Peel, halve and slice parsnips. Clean the fennel and cut into small diamonds. Clean / remove the celery and cut into pieces. Clean the celery and cut into small diamonds. Clean and wash the leek, halve lengthways and cut into pieces. Clean and wash the spring onions and cut into small rings. Cut the green of the fennel into small pieces and add to the spring onion rolls. Add all ingredients (finely chopped chicken breast fillet, carrot slices, parsnip slices, broccoli florets, fennel rue, celery pieces, celery lozenges, leek rings and vegetable onions) to the broth and simmer / cook with the lid on for about 30 minutes. Finally, add the spring onion rings and the finely chopped fennel herbs and serve with the sweet soy sauce (1 tbsp), Maggi seasoning (1 tbsp), light soy sauce (1 tbsp), instant chicken broth (1 tbsp), salt (1 tsp) and sambal oelek (1 tsp) season / taste. Garnish the soup with parsley for lunch and dinner and serve hot.