Chicken Soup

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.

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