🍽️ Classic Chicken Soup with Lemon and Herbs

Name: Classic Chicken Soup with Lemon and Herbs
Total time: 30 min
Yield: 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 stalks (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

512 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

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 stalks (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. Thoroughly wash the chicken and place it in a large pot.
2. Cover the meat with 3 liters of water.
3. Bring the water to a boil.
4. Remove the rising foam from the surface using a skimmer.
5. Cut the onions in half without peeling them.
6. Roast the cut sides of the onions vigorously in a pan over high heat without fat.
7. Add the roasted onions to the skimmed broth.
8. Add bay leaves and peppercorns.
9. Add a pinch of salt to the soup.
10. Simmer the soup for 15 minutes over low heat.
11. Skim the soup again if necessary.
12. Peel and clean half of the celery.
13. Peel and clean half of the carrots.
14. Clean and wash half of the leek.
15. Cut the prepared vegetables into coarse cubes.
16. Add the vegetables to the pot.
17. Let the soup cook at medium heat without the lid for 1 1/2 hours.
18. Clean and peel the remaining celery.
19. Clean and peel the remaining carrots.
20. Clean and peel the parsnips.
21. Clean and peel the parsley roots.
22. Clean and wash the pumpkin.
23. Clean and wash the remaining leek.
24. Cut the remaining vegetables into 2 cm cubes or slices.
25. Take the chicken out of the soup.
26. Remove the skin from the chicken.
27. Carefully separate the meat from the bones.
28. Cut the chicken meat into 2 cm cubes.
29. Set the meat aside.
30. Strain the chicken soup into a second pot through a sieve.
31. Cook the diced vegetables in the broth over medium heat for 10-15 minutes.
32. Cook the noodles in salted water.
33. Drain the noodles.
34. Briefly hold the noodles under cold running water to shock them.
35. Add the noodles along with the meat to the soup.
36. Heat everything again.
37. Wash the lovage.
38. Shake the lovage dry.
39. Pluck the leaves off the lovage.
40. Serve the chicken soup sprinkled with the fresh leaves.

Nutrition per serving

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