Chicken Soup with Snow Peas
- For the soup
- 1 Roasted Chicken
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 onions
- 1 bay leaf
- 1 tsp peppercorns
- peel of 1/2 a lemons
For the soup, rinse the meat under running water and place in a large pot. Rinse the soup vegetables and cut into chunks. Peel the onions and cut into quarters.
Add the vegetables, onions, bay leaf, peppercorns, lemon peel and 2 teaspoons of salt to the pot. Pour in 2 liters of water and bring everything to a boil slowly. Skim off any foam, cover partially with a pot lid (or a wooden spoon laying on the edge of the pot) and simmer gently for 90 minutes.
Also, rinse and trim the snow peas and cut smaller depending on the size. Peel the kohlrabi and cut into small, thin slices. Rinse the basil, shake dry, pluck the leaves from the stems and chop the leaves finely.
Remove the meat from the pot with a skimmer and pour the broth through a sieve into a second pot.
Add the kohlrabi to the soup and cook for about 4 minutes. Add the snow peas and the peas and cook for another 3-4 minutes.
Free the meat of the skin and bones and cut the meat into pieces. Return the meat to the soup and reheat briefly. Season with salt and pepper and stir in the basil.