Summary

Ingredients

• g 2,200 soup chicken
• g 1,000 chicken
• 500 g chicken breasts
• 150 g leeks
• 1 parsley root (s)
• 1 onion (s)
• 100 g celeriac
• 1 carrot (s)
• 1 piece (s) ginger, the size a thumb
• 0.5 ½ head cauliflower
• 1 bay leaf
• 1 tablespoon pepper, white
• 1 tablespoon salt
• 1 tablespoon chicken broth (extract)
• 1 teaspoon turmeric
• 200 g Mett (Thurinian)
• 1 shallot (s)
• 0.25 liter ¼ broth
• 4 egg (s)
• 0.25 liter ¼ milk
• Nutmeg, grated
• salt

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Instructions

1. There is not much that can be manipulated with a chicken soup, because its quality stands or falls with the quality of the soup chicken that you buy. I have an organic farmer nearby who can buy grain-fed free-range chickens.
2. First, I cut the breasts out of the chicken with a sharp knife. They cook much faster than the rest of the meat and shouldn`t be boiled dry and hard first because I want to use them for a fricassee later. After an hour, I`ll fish them out of the broth.
3. Wash the soup vegetables and dry them with paper towels. Cut the leek into slices, parsley root, celeriac and carrot into large cubes. Peel the ginger and cut into slices. Halve the onion, leave the skin on.
4. Cut half the cauliflower in half. Roughly chop one half, cut the other half into very small florets and set aside. The florets serve as a side dish and are only added to the soup 2 minutes before serving so that they retain their bite.
5. Put the chicken, thighs, small chicken, bay leaf and the vegetables in a large stock pot, pour in about 6 liters of cold water and slowly bring to the boil. It shouldn`t boil bubbly, but just simmer very slightly with the pot open. Now add the peppercorns, 1 tablespoon of salt, turmeric and the chicken soup extract and simmer for 2 hours. Carefully skim off any rising foam. Pour the finished soup through a sieve into a second pot and let it cool overnight. Peel the meat from the bones and dice. Discard bones and vegetables.
6. The next day, degrease the soup with a fat separating cup and let it drain back into the first pot through a sieve lined with a kitchen towel. Bring the soup to the boil and reduce to approx. 4 liters.
7. Mettballs as an additional side dish. To do this, I first cut the shallot into tiny cubes and sweat it in a little butter. But they shouldn`t turn brown. Then let it cool down and knead with the meat. Then turn rolls approx. 1 cm in diameter and place in a saucepan. Pour the boiling broth on top and simmer the balls for about 5 minutes, but do not let them boil.
8. For the egg prick, whisk the eggs with the milk, 1 teaspoon salt and a little grated nutmeg and pour into a porcelain bowl. Place a lid or plate on top and place in the microwave for 3 minutes at 360 watts. Then cut the mixture into small cubes.
9. Another side dish is rice cooked in chicken broth and a little turmeric (because of the color).
10. The soup is served with the side dishes of chicken, meatballs, egg custard, cauliflower and rice.
11. Instead of cauliflower, you can also serve vegetables such as carrots, kohlrabi, leeks and celeriac in julienne strips in the soup. That gives even more color.
12. While this soup is time consuming to make, it`s well worth it. And very important, you can do everything the day before.