Chicken Soup with potatoes and carrots

Name: Chicken Soup with potatoes and carrots
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 liter Water; 1 Chicken; 1 Carrot; 3 Potatoes (small); Salt; Pepper

1 hrs 30 min·414 Views

Marcel Aichberger

36 Recipes

A comforting and hearty chicken soup, simmered with tender potatoes and carrots. This classic recipe uses chicken legs and wings for a rich broth, perfect for a cozy meal.

Allergens

Halal

Lactose-Free

Gluten-Free

338kcal

4 Portions · 1,147 g

Protein

21 g

Carbohydrates

51 g

Fat

5 g

Fiber

6 g

German Food Composition Database (BLS) – the German national nutrient database.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Water1 liter
Chicken1
Carrot1
Potatoes (small)3
Salt
Pepper

Prepare the Chicken:

1
Remove the chicken breasts and set them aside for a different recipe.
2
Use the carcass chicken legs and chicken wings and for the soup.

Initial Boil & Skimming:

3
Place the chicken legs and wings in a large pot and cover with water.
4
Add salt, pepper, and any herbs you prefer.
5
Bring the pot to a boil. As it begins boiling, you'll notice foam (scum) rising to the top.
6
Skim off this foam with a spoon to ensure a clearer broth.
7
After skimming, reduce the heat and let the soup simmer for 1.5 hours.
1 h 30 min

Remove Chicken & Separate Meat:

8
Carefully remove the chicken pieces from the pot.
9
Allow them to cool slightly, then remove the meat from the bones and set aside.

Add Vegetables:

10
Peel and chop the carrots and potatoes into chunks.
11
Return the pot to the heat and add the chopped carrots and potatoes to the broth.
12
Boil for an additional 10 minutes, or until the potatoes are tender.
10 min

Combine and Finalize:

13
Return the shredded chicken meat (from the legs and wings) back into the pot.
14
Taste the soup and adjust the seasoning as needed with additional salt or pepper.