Summary

Ingredients

• 1 liter chicken broth, strong
• 2 chicken legs
• 800 g turnip (s), peeled and weihed
• 300 g potato (s), peeled and weihed
• 150 g onion (s)
• 1 teaspoon thyme, dried
• 0.5 teaspoon ½ pepper, freshly ground
• 2 tablespoon, heaped parsley, freshly chopped

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Instructions

1. Cook the chicken legs in the chicken broth for about 1 hour until soft. Remove the meat from the bones and refrigerate.
2. Meanwhile, cut the turnips, potatoes and onions into approx. 5 mm small cubes.
3. Bring the chicken broth to the boil and cook the thyme, pepper, onion and swede in it for about 10 minutes. Then add the potatoes and simmer for another 15 minutes until everything is soft. Puree a little with the hand blender so that it becomes a little creamy, but there are still pieces of swede underneath.
4. Cut the cold chicken into small pieces and add to the soup. Season to taste with thyme and pepper and heat.
5. Spread on plates and sprinkle with freshly chopped parsley.