Summary

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

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Instructions

1. 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.
2. 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.
3. The soup is ready when the vegetables are soft.
4. 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.
5. Cooked rice with peas, semolina dumplings or soup noodles goes very well with it.