Clear Chicken and Vegetable Soup Without Salt
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- g 1,300 chicken
- 3 liters water
- 2 points soup green
- 1 large onion (s)
- 3 clove (s) garlic
- 4 bay leaves
- 0.5 teaspoon ½ caraway seeds
- 1 ½ teaspoon, heaped lovage
- 1 teaspoon marjoram
- 5 peppercorns
- 0.5 teaspoon ½ rosemary
- parsley and / or chives
Print Recipe
Pin Recipe Instructions
- Wash the chicken thoroughly, remove the rump and place in a large saucepan with water (breast up). Bring the water to a boil and remove the foam with a spoon.
- As soon as there is no more foam, add the vegetables, herbs and spices. Reduce the heat and let the soup simmer gently for at least 2 hours.
- The soup is ready when the vegetables are soft.
- Carefully filter the soup through a fine sieve, cut the vegetables into small pieces and portion the meat. Serve optionally with a little fresh, chopped parsley and / or chives.
- Cooked rice with peas, semolina dumplings or soup noodles goes very well with it.
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