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🍽️ Cozy Chicken Stew with Savoy Cabbage and Carrots

1068 kcal · 30 min · 4 servings

Ingredients

• 1 Soup chicken
• 1 Bunch Soup vegetables
• 1 Onion
• 1 tsp Salt
• 2 Bay leaves
• 3 Cloves
• 1 tsp white peppercorns
• 0.5 tsp Juniper berries
• 4 Carrots
• 500 g Savoy cabbage
• 3 stalks Celery
• 1 Onion

Instructions

1. 1. Rinse the chicken under running water and pat it dry with a kitchen towel.
2. 2. Place the chicken in a large pot.
3. 3. Clean the vegetables and cut them into rough chunks.
4. 4. Peel the onion and cut it into rough pieces as well.
5. 5. Add the cut vegetables and onion to the pot with the chicken.
6. 6. Add the salt.
7. 7. Pour 2.5 liters of water into the pot.
8. 8. Bring everything to a boil.
9. 9. Let the broth simmer gently for about 2 hours over low heat.
10. 10. Skim off any foam that forms, if necessary.
11. 11. After about 1.5 hours, add the pepper and juniper berries to the broth.
12. 12. Add a little more liquid if needed.
13. 13. Peel the carrots.
14. 14. Cut the carrots diagonally into pieces.
15. 15. Wash the Savoy cabbage.
16. 16. Remove the hard stems from the Savoy cabbage.
17. 17. Cut the Savoy cabbage into thin strips.
18. 18. Wash the celery.
19. 19. Trim the ends and any dirt from the celery.
20. 20. Slice the celery.
21. 21. Peel the onion again (or use a fresh one if only roughly cut in the first step).
22. 22. Cut the onion into thin strips.
23. 23. Remove the chicken from the broth.
24. 24. Let the chicken cool down briefly.
25. 25. Remove the skin from the chicken.
26. 26. Separate the meat from the bones.
27. 27. Cut the chicken meat into bite-sized pieces.
28. 28. Strain the broth through a sieve.
29. 29. Measure out 800 milliliters of the clear broth.
30. 30. Add the prepared vegetables (carrots, Savoy cabbage, celery, onion) to the measured broth.
31. 31. Bring the mixture back to a boil.
32. 32. Simmer the vegetables for about 20 minutes.
33. 33. Add the chicken meat pieces.
34. 34. Let the meat warm through in the stew.
35. 35. Season the soup with salt and pepper to taste.
36. 36. Serve the stew in bowls.

Nutrition per serving

• kcal: 1068
• Protein: 76 g · Fett/Fat: 77 g · Carbs: 18 g