Summary

Ingredients

• 1 chicken, organic or chicken legs
• 3 carrot (s)
• 2 parsley root (s)
• 1 small Piece (s) celeriac
• 0.5 ½ leek stick (s)
• 2 tablespoon marjoram, dried
• 1 ½ tablespoon parsley, dried
• 4 bay leaves, dried
• 4 juniper berries
• 1 bunch spring onion (s)
• 1 small Piece (s) ginger, about the size a thumb
• 1 chilli pepper (s)
• 1 bell pepper (s), red or yellow
• salt

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Instructions

1. Wash the chicken or the chicken parts and place in a large saucepan (capacity approx. 6 liters) and fill up to approx. 4.5 liters with cold water. Fill a paper tea bag with marjoram, parsley, bay leaves and juniper berries and add to the chicken in the water. Put the saucepan on the stove and bring the contents to a boil. Then reduce the temperature and gently simmer the broth on a low flame for about 1.5 hours.
2. In the meantime, peel or wash the carrots, parsley root, celeriac and leek and cut roughly. After the 1.5 hours have passed, add the vegetables to the chicken and simmer for another 45 minutes on a low flame.
3. In the meantime, peel the ginger and cut into very small cubes. Wash the spring onions and cut the light part into small slices. Wash the chili peppers and cut into small slices. Wash, core and cut the pepper into small cubes. Put the cut vegetable ingredients in separate bowls and place on the table.
4. When the 45 minute cooking time is up, remove the chicken and the tea bag with the herbs from the broth. Remove the meat from the chicken and cut into small pieces (discard the skin and bones), then return it to the soup pot, salt the soup and bring to the boil again.
5. Either soup noodles or basmati rice are suitable as optional additions.
6. Garnish each serving with ginger, chilli, paprika and spring onions as desired.
7. The soup is particularly suitable as a healthy meal during a cold and tastes simply delicious!