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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. Rinse the chicken thoroughly.
2. 2. Place the chicken in a large pot.
3. 3. Pour 3 liters of water over the chicken.
4. 4. Bring the water to a boil.
5. 5. Get a skimmer ready.
6. 6. Remove the rising foam from the surface.
7. 7. Cut the unpeeled onions in half.
8. 8. Heat a pan without fat over high heat.
9. 9. Fry the cut sides of the onions until well browned.
10. 10. Add the roasted onions to the skimmed broth.
11. 11. Add bay leaves to the broth.
12. 12. Add peppercorns to the broth.
13. 13. Salt the broth lightly.
14. 14. Simmer the soup for 15 minutes over low heat.
15. 15. Skim the soup again if necessary.
16. 16. Peel and clean half of the celery.
17. 17. Peel and clean half of the carrots.
18. 18. Clean and wash half of the leek.
19. 19. Dice the prepared vegetables roughly.
20. 20. Add the diced vegetables to the pot.
21. 21. Set the heat to medium.
22. 22. Leave the lid off.
23. 23. Cook the soup for 1 1/2 hours.
24. 24. Peel and clean the remaining celery.
25. 25. Peel and clean the remaining carrots.
26. 26. Peel and clean the parsnips.
27. 27. Peel and clean the parsley roots.
28. 28. Wash the pumpkin.
29. 29. Clean and wash the remaining leek.
30. 30. Cut the remaining vegetables into 2 cm cubes or slices.
31. 31. Remove the chicken from the soup.
32. 32. Remove the skin from the chicken.
33. 33. Separate the meat from the bones.
34. 34. Cut the meat into 2 cm cubes.
35. 35. Set the meat aside.
36. 36. Strain the chicken soup through a sieve.
37. 37. Pour the broth into a second pot.
38. 38. Cook the diced vegetables in the broth over medium heat.
39. 39. Cook the vegetables for 10-15 minutes.
40. 40. Cook the noodles in salted water.
41. 41. Drain the noodles.
42. 42. Rinse the noodles briefly under cold running water.
43. 43. Add the noodles to the soup.
44. 44. Add the meat to the soup.
45. 45. Heat the soup.
46. 46. Wash the lovage.
47. 47. Shake the lovage dry.
48. 48. Pick the leaves off the lovage.
49. 49. Serve the soup.
50. 50. Sprinkle the soup with the lovage leaves.

Nutrition per serving

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