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🍽️ Hearty Chicken Potato Soup

1269 kcal · 30 min · 4 servings

Ingredients

• 1 soup chicken (ca. 1 kg)
• 1 sprig thyme
• 2 bay leaves
• 0.5 tsp peppercorns
• salt
• 1 bunch soup vegetables
• 1 onion
• 1 kg potatoes
• 1 bunch chives
• 200 g sour cream

Instructions

1. 1. Rinse the chicken piece under running water.
2. 2. Place the chicken in a large pot.
3. 3. Add fresh thyme sprigs, a bay leaf, some peppercorns, and a pinch of salt to the pot.
4. 4. Pour in 2 liters of water.
5. 5. Bring the liquid to a boil.
6. 6. Reduce the heat, cover the pot, and let the soup simmer gently for about 1 hour.
7. 7. Wash the leek under running water.
8. 8. Slice the lower, white part of the leek into very fine rings.
9. 9. Place the fine leek rings on a plate.
10. 10. Cut the remaining green part of the leek into larger pieces.
11. 11. Wash the carrots.
12. 12. Slice half of the carrots into fine sticks.
13. 13. Place the carrot sticks on a plate.
14. 14. Roughly chop the remaining carrots into pieces.
15. 15. Peel the celeriac.
16. 16. Peel the onion.
17. 17. Peel the potatoes.
18. 18. Roughly chop the celeriac, onion, and potatoes into pieces.
19. 19. Add the coarse leek, coarse carrots, celeriac, onion, and potatoes to the pot with the chicken.
20. 20. Let the vegetables cook with the chicken for another 30 minutes.
21. 21. Carefully remove the chicken from the soup.
22. 22. Separate the meat from the skin and bones.
23. 23. Cut the chicken meat into small pieces.
24. 24. Strain the soup through a sieve to separate the broth from the vegetables and bones.
25. 25. Add the prepared fine vegetables (leek rings and carrot sticks) into the hot broth.
26. 26. Simmer the fine vegetables briefly until they are tender-crisp.
27. 27. Stir the chicken meat into the finished soup.
28. 28. Season the soup to taste with salt and pepper.

Nutrition per serving

• kcal: 1269
• Protein: 78 g · Fett/Fat: 86 g · Carbs: 47 g