Chicken Soup “Austria-Italy-Asia

For the chicken soup the organic chicken, rinse once with warm water and boil in water in a large pot. To the water add a dried bay leaf, 1 tablespoon salt, 7 juniper seeds, 2 large peeled carrots whole, 1 half peeled celery bulb, 1 thumb-sized peeled ginger piece, 2 pieces of spring onion.

Cook everything for about 1-2 hours, depending on how big the chicken is (the meat should come off the bone easily).

Cook and drain 300 grams of whole wheat spaghetti according to instructions, divide among 4 large soup bowls. Check once if the chicken is already done. To do this, take it out of the soup and try how easily the meat comes off. If it goes easily, it is done and the chicken can be deboned and torn into bite-sized pieces, otherwise add it to the soup again and continue cooking.

Ladle the chicken soup through a strainer into a fresh pot and set the carrots, celery, ginger aside and add to the noodles in the bowls cut into small pieces.

Season the chicken soup to taste with salt, pepper, lemongrass, lovage, etc. Add the peas to the soup, bring to a boil again. Divide the chicken into the soup bowls on top of the noodles with vegetables and pour the fresh and hot chicken soup.

Preparation Tip:

You can also like to serve this chicken soup with chopsticks and then drink the soup from the bowl. This is also how it is done in Asia.

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