Chicken soup
A stewing chicken, root vegetables and time — the broth that helps with everything.
- Time
- 2 h
- Effort:
- medium
- Season
- autumn, winter
- classic
- batch-cook
- freezes well
- light
- Sunday
Ingredients for 6 portions
1stewing chicken
3carrots
1leek
200 gceleriac
1onions
2bay leaves
4allspice
150 gpasta · soup noodles
½ bunchparsley
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 6 portions per recipe.
| Energy | 557 kcal |
|---|---|
| Protein | 35.9 g |
| Fat | 34.7 g |
| Carbohydrates | 22.5 g |
| of which sugar | 5.7 g |
| Fibre | 4.4 g |
| Salt | 0.7 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Put the chicken in cold water to cover, bring slowly to the boil and skim off the foam.
- 2
Add the halved unpeeled onion (cut side seared), bay, allspice and roughly cut vegetables.
- 3
Keep at a bare simmer for 90 minutes — never a rolling boil, or the broth turns cloudy.
- 4
Lift out the chicken, strip the meat from the bones, strain the broth and salt it.
- 5
Cook freshly diced carrots and the noodles in the broth, return the meat, scatter parsley over.