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
Print Recipe
Pin Recipe Instructions
- 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.
- When this time has elapsed, remove the poultry and pour the rest through a fine sieve into a large container.
- Then pour the stock back into the pot, add the carrots and bring to the boil until the carrots are almost cooked.
- Ten minutes before the end of the cooking time, the pasta is added and cooked at the same time.
- 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.
- 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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