← All recipes

🍽️ Cozy Grandma's Chicken and Vegetable 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 under running water.
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 of the broth.
7. 7. Cut the onions in half.
8. 8. Keep the onions unpeeled.
9. 9. Heat a pan over high heat.
10. 10. Place the onions cut-side down into the hot pan.
11. 11. Do not use any fat when roasting.
12. 12. Brown the cut sides deeply.
13. 13. Remove the roasted onions from the pan.
14. 14. Add the roasted onions to the skimmed broth.
15. 15. Add bay leaves to the soup.
16. 16. Add peppercorns to the soup.
17. 17. Add some salt to the soup.
18. 18. Simmer the soup for 15 minutes over low heat.
19. 19. Skim the soup again if necessary.
20. 20. Take half of the celery and carrots.
21. 21. Peel this half of the celery and carrots.
22. 22. Clean this half of the celery and carrots.
23. 23. Take half of the leek.
24. 24. Clean this half of the leek.
25. 25. Wash this half of the leek.
26. 26. Dice the prepared vegetables roughly.
27. 27. Add the diced vegetables to the pot.
28. 28. Cook the soup uncovered over medium heat.
29. 29. Cook the soup for 1 1/2 hours.
30. 30. Take the remaining celery, carrots, parsnips, and parsley roots.
31. 31. Clean and peel these ingredients.
32. 32. Take the pumpkin and the remaining leek.
33. 33. Wash the pumpkin and the remaining leek.
34. 34. Cut everything into 2 cm cubes or slices.
35. 35. Remove the chicken from the soup.
36. 36. Remove the skin from the chicken.
37. 37. Separate the meat from the bones.
38. 38. Cut the meat into 2 cm cubes.
39. 39. Set the meat aside.
40. 40. Strain the chicken soup through a sieve.
41. 41. Pour the strained soup into a second pot.
42. 42. Cook the diced vegetables in the soup over medium heat.
43. 43. Cook the vegetables for 10-15 minutes.
44. 44. Cook the noodles in salted water.
45. 45. Drain the noodles.
46. 46. Rinse the noodles briefly under cold running water.
47. 47. Add the noodles along with the meat to the chicken soup.
48. 48. Heat the noodles and meat in the soup.
49. 49. Wash the lovage.
50. 50. Shake the lovage dry.
51. 51. Pluck the leaves off the lovage.
52. 52. Serve the chicken soup.
53. 53. Sprinkle the soup with the lovage leaves.

Nutrition per serving

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