Jette`s Chicken Stew

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 2 chicken legs
  • 150 g chicken
  • 1 onion (s)
  • 4 bay leaves
  • 250 g carrot (s), diced
  • 150 g beans (schnippels), canned
  • 3 handfuls pasta (croissant)
  • 4 tablespoon broth (instant)
  • salt
  • Black pepper
  • 5 tablespoon chives, dried
  • 2 tablespoon soup seasoning
Jette`s Chicken Stew
Jette`s Chicken Stew

Instructions

  1. Cut the onion into eighths and place in a large saucepan with the poultry. Cover everything with water, add the bay leaves and the stock powder, cover completely with cold water and bring to the boil. Then simmer for 1-1.5 hours.
  2. When this time has elapsed, remove the poultry and pour the rest through a fine sieve into a large container.
  3. Then pour the stock back into the pot, add the carrots and bring to the boil until the carrots are almost cooked.
  4. Ten minutes before the end of the cooking time, the pasta is added and cooked at the same time.
  5. At the end I always add the beans because they are as good as cooked anyway. In between, the broth and salt and pepper are always seasoned to taste.
  6. In the meantime, remove the chicken from the bone, chop it up a little and put it back in the broth. If you don`t like chicken, you can also leave it out of the stew, I also only cook it for the taste.

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