First make a clear soup from bones, soup vegetables, chicken and spices. Pour everything with cold water, bring to a boil once.
Skim off the coarse foam and simmer gently at low temperature with the lid closed for 1 1/2 hours.
Strain the soup through a sieve and boil to 1 l (when preparing with a 1.5-2 kg chicken).
Preparation Tip:
Cooking with the lid closed keeps the clear chicken soup clear. Process the chicken as desired.