- 1 Roasted Chicken (1.3 kg) (approximately 46 ounces)
- 1 bunch Soup vegetables (250 grams) (approximately 9 ounces)
- 1 onion
- ½ teaspoon peppercorns
- 1 bay leaf
- 4 carrots
- 2 stalks Celery
- 1 small Kohlrabi
- 50 grams butter
- 50 grams Pastry flour
- 5 tablespoons dry white wine
- 2 tablespoons Crème fraiche
- Worcestershire sauce
- 1 pinch sugar
- lemon juice
Rinse the chicken inside and out and place in a large pot. Rinse the soup vegetables, trim, peel and cut into large pieces. Peel the onion and cut in half. Place the vegetables, peppercorns, 1 teaspoon salt and the bay leaf in the pot with the chicken. Cover with cold water, bring to a boil then reduce the heat and simmer for about 1 hour, skimming the foam.
Peel the carrots and cut diagonally into slices. Peel the celery, trim and cut diagonally into 1 cm (approximately 1/3 inch) thick slices. Peel the kohlrabi and cut into thin, bite-sized pieces.
Remove the chicken from the broth and let cool. Strain the broth through a fine-mesh sieve into another clean saucepan. Add the carrots, kohlrabi and celery and cook for 8-10 minutes.
Pick the chicken meat and discard the bones and skin. Cut the meat into bite-sized pieces and set aside. Measure out 700 ml (approximately 3 cups) of the broth.
Melt the butter in a large saucepan, add the flour and cook until light golden brown and nutty. Add the wine, simmer until slightly reduced then stir in the chicken broth and crème fraîche. Season with salt, pepper, Worcestershire sauce, sugar and lemon juice. Add the meat and vegetables and simmer until heated through. Distribute between serving bowls and serve with rice, if desired.