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Ingredients
Chicken Soup with Vegetables
- Ingredients
- 1 Roasted Chicken (1.2 kg) (approximately 42 ounces)
- 1 onion
- 3 cloves
- 1 bay leaf
- 1 ripe Tomato
- 3 tsps instant Chicken soup (granules)
- salt
- freshly ground peppers
- 250 grams carrots
- 1 Kohlrabi
- 200 grams Romano bean
- 2 Tbsps parsley (chopped)
Rinse the chicken and place in a large stockpot. Peel the onion and stud with the cloves then make a deep cut in the onion and insert the bay leaf. Rinse and halve the tomatoes. Add the onion and tomatoes to the stockpot and cover with around 2 liters (approximately 8 cups) cold water.
Bring to a boil, skim any excess fat and foam from the surface and then stir in the granulated broth. Cover, reduce the heat and simmer for about 1 hour 30 minutes. Remove the chicken, onion and tomatoes from the broth then season the broth with salt and pepper.
Peel the carrots and kohlrabi. Slice the carrots and cut the kohlrabi into batons. Rinse the beans and thinly slice diagonally. Place the vegetables in the broth and simmer for 10 minutes.
Meanwhile, pick the chicken meat from the bones, discard the bones and skin and cut the meat into bite-sized pieces.
Add the meat to the soup. Serve sprinkled with parsley.