🍽️ Grandma's Chicken Soup

Name: Grandma's Chicken Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 kg chicken (1 chicken); 3 onions; 2 bay leaves; 12 black peppercorns; salt; 300 g celeriac (0.5 celeriac); 400 g large carrots (3 large carrots); 150 g small leek stalk (1 small leek stalk); 150 g parsnips (2 parsnips); 150 g parsley root (3 parsley roots); 200 g Hokkaido pumpkin (1 piece); 175 g whole grain soup noodles; 2 sprigs lovage

512 kcal · 30 min · 4 servings

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Ingredients

1.5 kg chicken (1 chicken)
3 onions
2 bay leaves
12 black peppercorns
salt
300 g celeriac (0.5 celeriac)
400 g large carrots (3 large carrots)
150 g small leek stalk (1 small leek stalk)
150 g parsnips (2 parsnips)
150 g parsley root (3 parsley roots)
200 g Hokkaido pumpkin (1 piece)
175 g whole grain soup noodles
2 sprigs lovage

Instructions

1. Wash the chicken thoroughly.
2. Place the chicken in a large pot.
3. Pour 3 liters of water over it.
4. Bring the water to a boil.
5. Skim off the rising foam with a skimmer.
6. Halve the onions, but do not peel them.
7. Heat a pan over high heat.
8. Roast the onion halves without fat on the cut sides until well browned.
9. Add the roasted onions to the skimmed broth.
10. Add bay leaves and peppercorns.
11. Season the broth with a little salt.
12. Simmer the soup for 15 minutes over low heat.
13. Skim the soup again if necessary.
14. Peel and clean half of the celery.
15. Peel and clean half of the carrots.
16. Clean and wash half of the leek.
17. Dice the prepared vegetables roughly.
18. Add the coarse vegetables to the pot.
19. Cook the vegetables for 1 1/2 hours over medium heat, uncovered.
20. Peel and clean the remaining celery.
21. Peel and clean the remaining carrots.
22. Peel and clean the parsnips.
23. Peel and clean the parsley roots.
24. Wash the pumpkin.
25. Wash the remaining leek.
26. Cut the remaining vegetables into 2 cm cubes or slices.
27. Remove the chicken from the soup.
28. Remove the skin from the chicken.
29. Separate the meat from the bones.
30. Cut the meat into 2 cm cubes.
31. Set the meat aside.
32. Strain the chicken soup into a second pot through a sieve.
33. Cook the diced vegetables in the broth over medium heat for 10-15 minutes.
34. Cook the noodles in salted water.
35. Drain the noodles.
36. Hold the noodles briefly under cold running water.
37. Add the noodles together with the meat to the chicken soup.
38. Heat the noodles in the soup.
39. Wash the lovage.
40. Shake the lovage dry.
41. Pluck the leaves from the lovage.
42. Serve the chicken soup sprinkled with the leaves.

Nutrition per serving

kcal: 512
Protein: 64 g · Fett/Fat: 13 g · Carbs: 32 g