Summary

Ingredients

• 3 chicken legs, organic
• 3 carrot (s)
• 1 parsley root (s)
• 1 parsnip (s), the same size as the parsley root
• 1 large onion (s)
• 1 leek stick (s)
• 1 small celeriac
• 1 chilli pepper (s), if desired
• 2 cloves garlic)
• 1 piece (s) ginger root, approx. 5 cm
• 1 bunch parsley and / or lovage
• a bit salt
• Vegetables, pasta, pearl barley, eggs, baked peas or other items as a soup

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Instructions

1. Chop the chilli, garlic and ginger into small pieces. Cut the onions into small pieces. Peel, wash and cut the root vegetables and leeks into large pieces, e.g., third.
2. Fry the onions. Add the chicken thighs, then the chilli pepper, garlic and ginger and let brown over a high temperature. Add the remaining vegetables and roast briefly. As soon as brown residues can be seen on the pot, add approx. 3 - 4 liters of water. Bring the soup to the boil once and let it steep for 2-3 hours at a low temperature. When the soup stops boiling, add the parsley stalks and lovage.
3. For the anti-cold soup, cut another carrot, leek or other vegetables into small pieces or, for example. B. straighten pasta or pearl barley. Skim off the finished soup and simmer the prepared vegetables in the broth for about 5 minutes. Salt the soup to taste.
4. Tips and hints:
5. We drink the salted broth hot from the cup when we have a cold and this soup works wonders. I`ll freeze the rest of the broth just in case.
6. If you omit the parsley and salt, the soup will keep for 3 days in the refrigerator.
7. You can also leave out the chilli, e.g., because of the children, and then season with chilli salt or flakes for yourself.