Summary

Ingredients

• 3 large chicken legs
• 1 packet soup greens
• 1 large onion (s)
• salt and pepper
• some vegetable stock, instant, optional
• 5 peppercorns
• 1 bay leaf
• 5 juniper berries
• 1 small bunch parsley
• Herbs, frozen, at will
• 1 packet mixed vegetables (carrots and peas), frozen
• 200 g soup noodles, optional

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Instructions

1. Wash the chicken legs. Season 2 liters of cold water with salt, pepper and, if necessary, vegetable stock, add peppercorns, bay leaf and juniper berries and place the legs in the seasoned cold water, then bring to the boil. In the meantime, wash, peel and chop the soup vegetables and onions. Add to the saucepan and cover and let everything simmer for approx. 1 1/2 hours.
2. Then take the chicken legs out and let them cool down.
3. Pour the broth through a sieve and discard the cooked vegetables. Then season the broth to taste and season it if necessary, add the frozen vegetables and simmer for about 10 minutes. Remove the chicken from the bones and add to the soup. Finely chop the parsley and add a few other herbs if necessary.
4. If you like, cook soup noodles separately and add to the soup before serving.