Summary

Ingredients

For the broth: (chicken noodle pot)

• 1 chicken, approx. .5 kg
• salt
• 0.25 ¼ celery
• 1 onion (s)
• 1 tablespoon peppercorns
• 1 stalk lovage
• 500 g carrot (s)
• 1 kohlrabi
• 1 bunch parsley
• 250 g pasta
• 1 tablespoon lemon juice

For the ragout: (chicken fricassee)

• 2 tablespoon butter
• 2 tablespoon flour
• 300 g carrot (s)
• 300 g asparaus
• 300 g peas, frozen
• 0.5 liter ½ chicken broth
• Chicken, from 1/2 chicken
• salt and pepper
• Lemon juice
• 100 ml whipped cream
• 1 tablespoon parsley, chopped

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Instructions

1. Soup:
2. Briefly wash the chicken in cold water and pat dry. Peel the celery and onion, add the chicken, 2.5 liters of water and 2 teaspoons of salt to a saucepan. Add lovage and parsley stalks in a bunch, pepper in a tea infuser. Simmer over a low heat for about 1 hour.
3. In the meantime, wash, peel and cut the vegetables. Pour the stock through a sieve and collect, set 1/2 l aside for the fricassee. Cook the rest of the broth with vegetables and pasta for about 15 minutes. Skin the chicken and peel the meat. Cut into small pieces and add half of them to the soup. Chop half of the parsley leaves (save the rest for the fricassee), add to the soup with lemon juice.
4. Fricassee:
5. Knead the flour and butter, shape into a ball and refrigerate.
6. Wash the vegetables. Peel the carrots and asparagus and cut into pieces. Bring the chicken broth to the boil while stirring in the flour butter until it has dissolved. Add the carrots and asparagus and cook for 10 minutes. Then add the peas and simmer for another 5 minutes. Let the chicken get hot in the sauce, season with salt, pepper, lemon juice and parsley. Fold in whipped cream.
7. Serve with potatoes.