Put about 1 liter of cold water with a little turmeric in a saucepan. Bring a whole organic soup chicken or poulard to the boil. Simmer for a few minutes; Pour away all the water, clean the pot, rinse the meat with hot water (this saves you from skimming). Roast the onions in the clean saucepan until they are translucent, add coarsely chopped carrots, celery and parsley roots and fry them. Add the coarsely chopped leek and two slices of ginger, continue frying.
Add 1.5 l of cold water, season with soy sauce and stir well. Add the chicken and parsley and fill with hot water until everything is covered. Simmer for at least 1.5 hours, then remove the chicken, peel it, peel off the meat and set aside. Throw the carcass and skin back in and simmer for another 1-2 hours. Then strain the soup, season with soy sauce and serve with the meat, carrots and celery pieces.
Ingredients
Print Recipe
Pin Recipe