Chicken soup

Category: Starters / Tapas




  1. Peel the celery and cut into small cubes. Wash, clean and cut the carrots into small cubes. Wash clean and quarter the leek, then slice thinly. Peel onions and dice very finely. Wash, peel and cut the potatoes into small cubes. Wash the parsley and cut into small pieces.
  2. Place a pot on the hob and heat on high. Add the onions, celery and leek and sauté. Add the remaining ingredients and pour in the water.
  3. Bring the soup to the boil on the highest hob setting, then turn it lower and let it simmer for about 1 hour.
  4. Remove the chicken from the soup, remove the bones and skin. Cut the meat into bite-sized pieces and add to the soup again.
  5. Season the soup well with salt and pepper once more.



Tip: The soup is also ideal to keep in the freezer.







Ingrdients (for 5 litres - about. 20 servings):

1 boiling fowl (ready to cook)

1 Tbsp oil for frying

100 g celery

250 g carrots

1 leek

2 onions

250 g potatoes

A few stalks of parsley

1 tbsp salt

4 l water


Herbs for garnishing


Nutritional information:

Carbohydrates 93 g

Protein 305 g

Fat 318 g


Calories / bread units:

Recipe 4584 kcal

Serving 229 kcal

Serving 0,4 BE