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🍽️ Grandma's Chicken Soup

512 kcal · 30 min · 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 stalks lovage

Instructions

1. 1. Thoroughly wash the chicken.
2. 2. Place the chicken in a large pot.
3. 3. Pour 3 liters of water over it so that the meat is completely covered.
4. 4. Bring the water to a boil.
5. 5. Remove the rising foam with a skimmer.
6. 6. Halve the onions, but do not peel them.
7. 7. Heat a frying pan without fat on high heat.
8. 8. Roast the cut surfaces of the onions vigorously.
9. 9. Add the roasted onions to the skimmed broth.
10. 10. Add bay leaves and peppercorns.
11. 11. Salt the broth lightly.
12. 12. Let the broth simmer on low heat for 15 minutes.
13. 13. Remove any foam that reappears if necessary.
14. 14. Peel and clean half of the celery.
15. 15. Peel and clean half of the carrots.
16. 16. Clean and wash half of the leek.
17. 17. Roughly dice the prepared vegetables.
18. 18. Add the diced vegetables to the pot.
19. 19. Let the soup cook uncovered on medium heat for 1 1/2 hours.
20. 20. Peel and clean the remaining celery.
21. 21. Peel and clean the remaining carrots.
22. 22. Clean and peel the parsnips.
23. 23. Clean and peel the parsley roots.
24. 24. Clean and wash the remaining leek.
25. 25. Cut the pumpkin into 2 cm cubes.
26. 26. Cut the remaining leek into 2 cm thick slices.
27. 27. Cut the remaining root vegetables and celery into 2 cm cubes.
28. 28. Take the chicken out of the soup.
29. 29. Remove the skin from the chicken.
30. 30. Separate the meat from the bones.
31. 31. Cut the meat into 2 cm cubes.
32. 32. Set the meat aside.
33. 33. Strain the chicken soup into a second pot through a sieve.
34. 34. Add the diced vegetables to the broth.
35. 35. Cook the vegetables for 10-15 minutes on medium heat.
36. 36. Cook the noodles in salted water.
37. 37. Drain the noodles.
38. 38. Hold the noodles briefly under cold, running water.
39. 39. Add the noodles to the chicken soup.
40. 40. Add the meat to the chicken soup.
41. 41. Heat the soup briefly.
42. 42. Wash the lovage.
43. 43. Shake the lovage dry.
44. 44. Pluck the leaves from the lovage.
45. 45. Sprinkle the finished soup with the lovage leaves.
46. 46. Serve the chicken soup.

Nutrition per serving

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