For ➏ 3 chicken thighs
2 onions, chopped coarsely
2 cloves garlic, chopped coarsely
3 carrots
2 leeks, chopped coarsely (keep 1 stem apart)
1 celery, chopped coarsely (keep a few stalks apart)
2 sprigs of thyme
3 bay leaves
5 crushed peppercorns
2 cloves
1 piece star anise
3 l water
50 g alphabet or vermicelli pasta or rice
200 g minced meat*
flour*
Clean the celery and leeks under running water.
Peel the carrots and cut ⅔ of them coarsely. Keep the rest aside.
Pour cold water into the soup pot. Add the vegetables along with the thyme and bay leaves . Bring the soup to a boil.
Crush the peppercorns in a mortar and put them in the pot, along with a pinch of salt .
Add the cloves and star anise.
Add the chicken thighs when the soup is boiling.
Let the soup simmer for 30-45 m.
Meanwhile cut the left carrots, leek and celery in brunoise , tiny cubes of approximately 2 x 2 mm.
Put the diced vegetables in a bowl.
Strain the chicken soup, to have a clear chicken broth. Let the thighs cool.
Sprinkle the brunoise vegetables in the chicken stock. Let the vegetables yarn briefly. Avoid overcooking.
Add the letter pasta. (Check the packaging for correct cooking time.)
Tear the meat from the thighs. Cut into small pieces of equal size.
Add the chicken to the soup. Season the soup.
Serve with brown bread or toast.
Peel the carrots and cut ⅔ of them coarsely. Keep the rest aside.
Pour cold water into the soup pot. Add the vegetables along with the thyme and bay leaves . Bring the soup to a boil.
Crush the peppercorns in a mortar and put them in the pot, along with a pinch of salt .
Add the cloves and star anise.
Add the chicken thighs when the soup is boiling.
Let the soup simmer for 30-45 m.
Meanwhile cut the left carrots, leek and celery in brunoise , tiny cubes of approximately 2 x 2 mm.
Put the diced vegetables in a bowl.
Strain the chicken soup, to have a clear chicken broth. Let the thighs cool.
Sprinkle the brunoise vegetables in the chicken stock. Let the vegetables yarn briefly. Avoid overcooking.
Add the letter pasta. (Check the packaging for correct cooking time.)
Tear the meat from the thighs. Cut into small pieces of equal size.
Add the chicken to the soup. Season the soup.
Serve with brown bread or toast.
*Optional.
