Summary

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

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Instructions

1. Thaw / cut the chicken, score / prick the skin.
2. Let the chicken stomachs / hearts thaw.
3. 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.
4. Thaw the vegetables, the onions, peel, clean and dice, fry them in the excess fat for about 10 minutes.
5. Add the chicken, stomachs, hearts and bring enough water to the boil until it is covered.
6. Then simmer over a medium heat for approx. 1 ½ - 2 hours.
7. Then pour the broth through a sieve, separate the chicken from the vegetables.
8. Collect the broth and pour it back into the saucepan.
9. Remove the chicken from the bones and cut into bite-sized pieces.
10. Add the chopped chicken and vegetables to the broth, season with salt, pepper and the spices.
11. The soup can be used very GOOD as a base and frozen in portions.
12. Serve with cooked pasta, rice or potatoes