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🍽️ Classic Chicken Broth with Rice and Vegetables

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 meat.
4. 4. Bring the water to a boil.
5. 5. Skim off the rising foam with a skimmer.
6. 6. Cut the unpeeled onions in half.
7. 7. Heat a pan without fat on high heat.
8. 8. Roast the cut sides of the onions in the pan.
9. 9. Wait until the onions are dark brown.
10. 10. Add the roasted onions to the broth.
11. 11. Add bay leaves to the soup.
12. 12. Add peppercorns to the soup.
13. 13. Salt the soup lightly.
14. 14. Simmer the soup for 15 minutes over low heat.
15. 15. Skim off foam again if necessary.
16. 16. Peel half of the celery.
17. 17. Clean half of the celery.
18. 18. Peel half of the carrots.
19. 19. Clean half of the carrots.
20. 20. Clean half of the leek.
21. 21. Wash half of the leek.
22. 22. Cut the prepared vegetables into coarse cubes.
23. 23. Add the vegetables to the pot.
24. 24. Set the heat to medium.
25. 25. Leave the lid off.
26. 26. Cook the soup for 1 1/2 hours.
27. 27. Take the chicken out of the soup.
28. 28. Remove the skin from the chicken.
29. 29. Carefully separate the meat from the bones.
30. 30. Cut the chicken meat into 2 cm cubes.
31. 31. Set the meat aside.
32. 32. Strain the soup through a sieve.
33. 33. Pour the broth into a second pot.
34. 34. Peel the remaining celery.
35. 35. Clean the remaining celery.
36. 36. Peel the remaining carrots.
37. 37. Clean the remaining carrots.
38. 38. Peel the parsnips.
39. 39. Clean the parsnips.
40. 40. Peel the parsley roots.
41. 41. Clean the parsley roots.
42. 42. Peel the pumpkin.
43. 43. Wash the pumpkin.
44. 44. Clean the remaining leek.
45. 45. Wash the remaining leek.
46. 46. Cut the remaining vegetables into 2 cm cubes or slices.
47. 47. Add the remaining vegetables to the broth.
48. 48. Cook the vegetables for 10-15 minutes over medium heat.
49. 49. Cook the noodles in salted water.
50. 50. Drain the noodles.
51. 51. Hold the noodles briefly under cold running water.
52. 52. Add the noodles to the soup.
53. 53. Add the chicken meat to the soup.
54. 54. Heat the soup.
55. 55. Wash the lovage.
56. 56. Shake the lovage dry.
57. 57. Pluck the leaves off the lovage.
58. 58. Serve the soup sprinkled with the fresh leaves.

Nutrition per serving

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