Chicken and Vegetable Stew
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 3 liters water
- 1 soup chicken
- 2 onions)
- 2 cloves garlic)
- 1 bunch soup vegetables
- 1 kohlrabi
- 3 large carrot (s)
- 1 leek
- 1 piece (s) ginger, the size a thumb
- Herbs, mixed (lovage, parsley, thyme, oregano, chives)
- Salt and pepper
- allspice grains
- 100 g soup noodles
- possibly Maggi if necessary
Print Recipe
Pin Recipe Instructions
- Cut approx. 1/4 of the vegetables into large pieces (also add thick parsley stalks).
- Put the chicken in water. Salt, pepper, then add allspice grains and the coarsely chopped vegetables, ginger and garlic. Bring everything to the boil and skim off the resulting foam. Let simmer gently with the lid open for about 2 hours on a very low heat.
- In the meantime, cut the remaining vegetables into bite-sized pieces (cut the ginger very small).
- After 2 hours, take the chicken out of the pot. Pour the broth through a sieve into a new saucepan. Pass through the cooked vegetables.
- Bring everything back to the boil. First add the remaining carrots and celery, after another 5 minutes add the remaining leeks and kohlrabi.
- In the meantime, remove the breast meat from the soup chicken, chop it up and add to the broth. Add the soup noodles after another 10 minutes. Simmer everything until the noodles have the desired bite. Finely chop the herbs and add. Season everything with salt and, if necessary, a little Maggi.
- Use the rest of the meat for other purposes.
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