Summary

Ingredients

• 4 chicken legs, or 1 chicken
• 1 bunch soup greens
• 1 onion (s)
• 1 leek stick (s)
• 1 bunch parsley, smooth
• 1 bay leaf
• 3 thick carrot (s)
• Thyme, fresh or dried
• 16 prunes
• whiskey
• salt
• pepper
• 1 ½ liter broth

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Instructions

1. Wash the plums, cover with whiskey in a bowl and let soak for several hours, sometimes tossing them through.
2. Wash the soup greens and cut into large cubes together with the onion and fry. Wash the meat and fry it with it. Pour in the broth until the meat is well covered. Season with pepper, a lot of thyme, a little salt and a bay leaf. Let it boil for an hour, stir every now and then and skim off the foaming egg white with a ladle.
3. While the soup is boiling, wash the leek well and cut into thin strips with the carrots, wash and chop the parsley.
4. Then remove the meat, separate from the bones and set aside. Pour the soup through a sieve, collect the broth and discard the cooked vegetables. Now put the broth back on, cook it together with the meat, the cut vegetables and the halved prunes - without whiskey - for about 1.5 hours. The soup is ready when the prunes are really soft.
5. The soup tastes particularly good the next day. Those who have only eaten normal chicken soup so far may hesitate because of the prunes, but they bring an interesting, somewhat sweet aroma with them.