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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 (1 small leek)
• 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 in 3 liters of water until the chicken is completely covered.
4. 4. Bring the water to a boil.
5. 5. Remove the rising foam using a skimmer.
6. 6. Halve the onions, but do not peel them.
7. 7. Heat a frying pan over high heat.
8. 8. Roast the onion halves on the cut sides without fat until deeply browned.
9. 9. Add the roasted onions to the skimmed broth.
10. 10. Add bay leaves and peppercorns.
11. 11. Season the broth lightly with salt.
12. 12. Simmer the broth for 15 minutes over low heat.
13. 13. Skim the broth again 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 leeks.
17. 17. Roughly dice the prepared vegetables.
18. 18. Add the diced vegetables to the pot.
19. 19. Cook the soup uncovered over 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 the remaining leeks and wash them.
25. 25. Peel the pumpkin.
26. 26. Cut the celery, carrots, parsnips, and parsley roots into 2 cm cubes.
27. 27. Cut the pumpkin and remaining leeks into 2 cm thick slices.
28. 28. Remove the chicken from 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 clear broth.
35. 35. Cook the vegetables over medium heat for 10-15 minutes.
36. 36. Cook the noodles in salted water.
37. 37. Drain the noodles.
38. 38. Rinse the noodles briefly under cold running water to stop the cooking process.
39. 39. Add the noodles and meat to the chicken soup.
40. 40. Heat the soup again.
41. 41. Wash the lovage.
42. 42. Shake the lovage dry.
43. 43. Pluck the leaves from the lovage.
44. 44. Sprinkle the chicken soup with the lovage leaves.
45. 45. Serve the soup.

Nutrition per serving

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