Quick and Easy Chicken Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 chicken (approx. .3 kg)
- 750 g carrot (s), unpeeled
- 1 large celeriac
- 1 ½ liter vegetable stock
- 1 ½ liters chicken broth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the roast chicken in half with poultry shears and rinse properly under the tap. Then cook in a large saucepan with the vegetable and chicken stock for about 45 minutes.
- In the meantime, peel the carrots and celery and cut into bite-sized pieces. After the 45 minutes, remove the roast chicken halves from the pot and cut off all the meat and separate the skin and bones.
- Then cut the meat into bite-sized pieces. Cook with the carrots and celery for another 30-35 minutes (depending on how firm you want the vegetables to be).
- At the end, season again with salt and pepper. Rice or potatoes go well with this.
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