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🍽️ Chicken Soup with Asparagus and Leek

1031 kcal · 30 min · 4 servings

Ingredients

• 1 soup chicken (ready for the kitchen)
• 1 bunch soup vegetables
• salt
• pepper (from the mill)
• 3 bay leaves
• 1 tsp peppercorns
• 1 stalk leek
• 1 yellow bell pepper
• 400 g green asparagus

Instructions

1. 1. Thoroughly wash the soup chicken under running water.
2. 2. Wash the soup vegetables and cut them into coarse pieces.
3. 3. Place the chicken and the vegetables in a large pot.
4. 4. Pour in enough water to completely cover the chicken.
5. 5. Add salt, pepper, bay leaves, and allspice berries to the broth.
6. 6. Bring the soup to a boil.
7. 7. Reduce the heat as soon as the soup boils.
8. 8. Simmer the soup covered for about 1 to 1.5 hours.
9. 9. Regularly skim off the foam that forms.
10. 10. Remove the cooked chicken from the soup after the cooking time.
11. 11. Line a sieve with a piece of cheesecloth.
12. 12. Pour the broth through the sieve to strain it.
13. 13. Measure exactly 1 liter of the filtered broth.
14. 14. Warm the measured broth in a clean pot.
15. 15. Cut the leek lengthwise.
16. 16. Rinse the leek and clean it.
17. 17. Cut the leek into thin rings.
18. 18. Wash the bell pepper and cut it into quarters.
19. 19. Remove the seeds from the bell pepper.
20. 20. Cut the bell pepper into small cubes of about 0.5 cm.
21. 21. Peel the lower third of the asparagus stalks.
22. 22. Cut off the woody ends of the asparagus.
23. 23. Halve the asparagus stalks lengthwise.
24. 24. Add the asparagus, leek rings, and bell pepper cubes to the hot broth.
25. 25. Cook the vegetables in the broth for 6 to 8 minutes.
26. 26. Break down the cooked chicken into bite-sized pieces.
27. 27. Carefully separate the meat from the bones.
28. 28. Cut the chicken meat into strips.
29. 29. Serve the soup with the chicken in deep plates.
30. 30. Serve the soup hot.

Nutrition per serving

• kcal: 1031
• Protein: 75 g · Fett/Fat: 77 g · Carbs: 11 g