Chicken - Soup

Prep time: 15 min

Cook time: 3 hours

Servings: 13

1 - 200 gram

A simple, healthy and nourishing recipe for chicken soup. Dairy-free, gluten-free, low-fat ...

Ingredients

Chicken broth

1 whole chicken

1 tbsp dried oregano

4 large Carrots

4 small Leek

1/2 quarter of a Celeriac

A small bunch of Parsley (usually curly leaf)

Chicken Soup

50 gram onion, chopped

1 tsp minced garlic

200 gram carrots, chopped

1/2 tsp dried thyme

1/2 tsp dried oregano

2 cups chicken broth

30 gram knorr vegetable stock

chicken, shredded

200 gram frozen peas

1 tsp chili garlic

salt and pepper, to taste

Directions

Chicken broth

Clean and wash the whole chicken. In a large dutch oven add the chicken and the chopped vegetable, season with salt and pepper and dried oregano. Cook the chicken until done.

Prepare chicken soup

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.

Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.

Stir in chicken and pasta and cook until tender, about 6-7 minutes.

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