Classic chicken broth

Ingredients

Directions

1. 1

   Wash the chicken thoroughly, dab dry. Peel celery and cut into 2 cm cubes. Wash parsley root and carrots, peel only if the skin is stained and cut into thick slices.

2. 2

   Clean, wash and cut the leek into pieces. Wash the thyme, shake dry, tie up with the parsley from the soup green with kitchen twine. Wash and halve the onions. Put cloves through the bay leaves into an onion.

3. 3

   Roast the onion in a large pot without fat on the cut sides for about 3 minutes, remove. Heat the oil in the pot. Fry the soup vegetables in it. Add herb bouquet, larded onion and peppercorns and place chicken on top.

4. 4

   Pour about 3 litres of cold water (so that the chicken is covered), bring to the boil. Season with salt, bring to the boil and simmer at low heat for about 1 1/2 hours. Occasionally skim the resulting foam with a skimmer.

5. 5

   Take the chicken out and let it cool down. Pour broth through a sieve (better: sieve with inserted, moistened passing cloth) into another pot. Cook the noodles in boiling salted water according to the instructions on the packet.

6. 6

   Clean, peel and wash the carrots and cut them into thin sticks. Clean and wash the leek and cut it into thin strips as well. Add vegetables to the stock and simmer for 6-8 minutes. Drain the noodles and let them drain.

7. 7

   Cut the breast from the chicken, remove the skin and dice the meat. Cut the legs off as well, remove the skin and pluck the meat into bite-sized pieces. Add noodles and meat to the stock. Season soup with salt, pepper and sugar.

8. 8

   Wash the chives, shake dry and cut into small rolls. Serve broth sprinkled with it.