Axel`s Rustic Chicken Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs chicken, frozen or half a fresh soup chicken
- 1 pack stomach chickens, who likes it
- 1 pck. Heart (s) chickens, if you like it
- 2 packs soup greens, fresh with parsley or frozen vegetables
- 2 medium onion (s)
- Chicken broth, granulated or other stock powder
- salt
- pepper
- Spice (s) and herbs as desired
Print Recipe
Pin Recipe Instructions
- Thaw / cut the chicken, score / prick the skin.
- Let the chicken stomachs / hearts thaw.
- In a large saucepan, without oil, without a lid, fry the chicken on the skin side over high heat for about 10-15 minutes, it should turn brown. Remove the chicken and set aside.
- Thaw the vegetables, the onions, peel, clean and dice, fry them in the excess fat for about 10 minutes.
- Add the chicken, stomachs, hearts and bring enough water to the boil until it is covered.
- Then simmer over a medium heat for approx. 1 ½ - 2 hours.
- Then pour the broth through a sieve, separate the chicken from the vegetables.
- Collect the broth and pour it back into the saucepan.
- Remove the chicken from the bones and cut into bite-sized pieces.
- Add the chopped chicken and vegetables to the broth, season with salt, pepper and the spices.
- The soup can be used very GOOD as a base and frozen in portions.
- Serve with cooked pasta, rice or potatoes
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