In a large saucepan, bring the indicated mass of water to a boil, pour in the chicken legs with the onion skins (*) and cook just below boiling point – do not make! – simmer for about an hour. Remove the rising foam in between with a slotted spoon.

Quarter the onion (*) and add to the clear soup together with the remaining prepared mushrooms, bay leaf, vegetables, as well as pepper, new spice and ginger after thirty minutes of cooking time. Depending on your mood, add a few cinnamon chips.

Remove the chicken legs from the cooking pot and skin them. Remove the meat from the bones and break into smaller pieces. Pour the soup through a fine sieve lined with a straining or possibly kitchen towel. Season the soup with salt.

Remove the carrot, parsley root and celery from the sieve and cut them off. Remove the leek, onion, mushrooms (**) and spices.

To serve, grate some freshly grated nutmeg into preheated soup plates and add the chopped soup vegetables, poultry meat, slices of fried strudel (***) and saffron grilled dumplings (***). Divide the hot soup evenly among the plates, refine with sherry and sprinkle with fresh chive rolls to taste.

(*) Variation: Cut unpeeled onion in half, brown the cut surface in a frying pan.

(***) See sep. recipes.

Tip: Stock up on a variety of high-quality spices – it pays off to use them.

Chicken Soup

Ingredients:

Inserts:

To refine / garnish:

Instructions:

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