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🍲 Chicken Soup with Pancakes

250 kcal · 30 min · 4 servings

Ingredients

• broiler chicken 1 pc
• water 2 L
• salt pinch
• onions, yellow 4 pc
• pepper, black ground pinch
• bay leaves, dried 1 pc
• soup vegetables 2 bunch
• parsley, fresh 20 bunch
• wheat flour, Type 405 75 g
• eggs 2 pc
• milk 125 ml
• nutmeg, ground pinch
• chives, fresh 1 bunch
• butter 2 tbsp
• oil 2 tbsp

Instructions

1. 1. Place the soup chicken in a large pot and cover it with enough salted water.
2. 2. Halve the onions, peel them, and chop them roughly.
3. 3. Add the onions, peppercorns, and bay leaves to the chicken in the pot.
4. 4. Bring the broth to a boil, then let it simmer on low heat for about 2 hours.
5. 5. Thoroughly wash the soup vegetables and half of the parsley.
6. 6. Peel the vegetables if necessary, and chop them roughly.
7. 7. Add the prepared vegetables to the chicken after about 90 minutes of cooking time.
8. 8. Remove the chicken from the broth after the cooking time is complete.
9. 9. Let the chicken and the broth cool down.
10. 10. Whisk flour, eggs, and milk in a bowl to form a smooth batter.
11. 11. Season the batter with salt, pepper, and grated nutmeg.
12. 12. Wash the remaining parsley and chives and dry them thoroughly.
13. 13. Pluck the parsley leaves and chop them finely.
14. 14. Slice the chives into thin rings.
15. 15. Set aside the parsley and chives.
16. 16. Let the batter rest for a short time.
17. 17. Wash the remaining soup vegetables and peel them if necessary.
18. 18. Halve the carrots crosswise.
19. 19. Slice the carrots into thin strips using a vegetable peeler.
20. 20. Cut the leek into pieces about 10 cm long.
21. 21. Slice the leek pieces into thin strips.
22. 22. Dice the celery finely.
23. 23. Heat 2 tablespoons of butter in a pan over medium heat.
24. 24. Sauté the vegetables in the butter for about 5 to 6 minutes until soft.
25. 25. Season the sautéed vegetables with salt and pepper.
26. 26. Heat oil in another pan over medium heat.
27. 27. Fry thin pancakes from the batter in the pan.
28. 28. Roll up the cooked pancakes.
29. 29. Slice the rolled pancakes into strips about 0.5 cm wide.
30. 30. Skim the fat off the cooled broth using a slotted spoon and kitchen paper.
31. 31. Strain the broth through a coarse sieve to separate it from the vegetables.
32. 32. Remove the meat from the chicken bones.
33. 33. Dice the deboned chicken meat.
34. 34. Heat the chicken meat in the clear broth.
35. 35. Place the sautéed vegetables and pancake strips into soup bowls.
36. 36. Pour the hot broth over the ingredients.
37. 37. Serve the soup immediately.

Nutrition per serving

• kcal: 250
• Protein: 15 g · Fett/Fat: 10 g · Carbs: 25 g