(Golden Joich) Jewish chicken soup

Name: (Golden Joich) Jewish chicken soup
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1 ready-to-cook organic chicken (1-1 1⁄2 kg); 600 g Carrots; 1 (approx. 900 g) Celery Tuber; 2 Leek sticks (leek); 2 Onions; 2 TABLESPOONS Olive oil; 1 TEASPOON black peppercorns; 2 Bay leaves; 2 Cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Tomato

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1 ready-to-cook organic chicken (1-1 1⁄2 kg)
600 g Carrots
1 (approx. 900 g) Celery Tuber
2 Leek sticks (leek)
2 Onions
2 TABLESPOONS Olive oil
1 TEASPOON black peppercorns
2 Bay leaves
2 Cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Tomato

Directions

1
Wash the chicken thoroughly inside and out. Peel, wash and chop carrots and celery. Clean, wash and cut leek into rings. Peel and quarter onions
2
Heat olive oil in a large pot. Brown the onions in it. Add half of the vegetables and fry. Put the chicken in the pot and pour about 3 l cold water on it, bring to the boil. Add peppercorns, laurel, clove and 2 teaspoons salt. Wash, halve and add the tomato. The tomato gives the soup an even more golden shine. Cover and simmer at low heat for about 2 hours. In the meantime skim off the resulting foam with a skimmer
3
Lift the chicken out of the broth. Let it cool down. Pour broth through a fine sieve. Bring to the boil again. Add the rest of the vegetables and simmer for about 10 minutes. Season to taste with salt and pepper
4
Remove chicken meat from skin and bone. Cut into small pieces and heat up in the soup. However, meat and vegetables are an addition. Because actually the Golden Joich is served as a clear broth