Summary

Ingredients

• 1 soup chicken or if you want more meat, take
• 3 chicken thighs or chicken breast fillets
• 2 leeks
• 4 medium carrot (s)
• 0.5 ½ celery root
• 5 leaves celery green
• 4 medium potato (s)
• 250 g pearl barley
• 1 bunch parsley
• salt and pepper
• Lovage, dried
• Chicken Legs, Neck, Heart and Stomach

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Instructions

1. Put the chicken on top in a large saucepan with cold water and bring to the boil. Then add plenty of salt and pepper and cook for about 15 minutes.
2. Clean the soup vegetables, cut the leek into rings, the carrots into slices and the potatoes into pieces. Peel the celery bulb. Add everything with the celery greens to the soup and cook again for 15 minutes.
3. Now the pearl barley and the chicken are added and cooked for another half an hour. Make sure that everything is covered with water, stir in between.
4. Finally, remove the meat from the bones and cut into small pieces. Add to the soup again and season again with salt, pepper and dried lovage. Chop the parsley and sprinkle on top.
5. We prefer the variant with more meat, a roast chicken is also possible.