Summary

Ingredients

• 1 soup chicken
• 2 carrot (s)
• 1 leek stick (s)
• 4 cm ginger root
• 2 cloves garlic)
• 1 bunch parsley
• 2 tablespoon salt

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Instructions

1. First quarter the soup chicken with poultry shears. Then divide the wings and thighs again, through the bones.
2. Clean the carrots, but do not cut them. Rinse the leek and cut into pieces about 10 cm long.
3. Put the chicken, whole carrots, leek and salt in a saucepan. Fill up with 3 liters of cold water and bring to the boil with the lid closed. Then reduce the heat, skim the broth and simmer with the lid on for another 1.5 hours.
4. Rinse the ginger, do not peel it, just cut it into cubes. After 1.5 hours of cooking, add the ginger to the broth and simmer for 20 minutes.
5. Peel the garlic and cut or press into very fine pieces. Rinse, pat dry and finely chop the parsley. Mix both.
6. At the end of the cooking time, strain the brew through a colander and collect the broth. Add the parsley mix to the broth, add salt to taste if necessary and bring to the boil. Then set aside the broth for 15 minutes without heat.
7. Let the chicken cool a little, then loosen and chop the meat. Depending on how the patient is feeling, the soup can be served with or without meat.
8. If you like, you can also use the boiled carrots or small noodles as a soup.