Boiled Chicken (Suppenhuhn) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 large boiling fowl | about 1 lb of mixed soup vegetables: carrot, onion or leek, parsley (the green and the root), celeryroot | |
| 1 | Put the chicken (whole or cut into half) into a large saucepan, also the stomach and the liver, together with the cut vegetables. Cover well with water, salt and bring to the boil. Simmer until chicken is done. Take the chicken out of the soup, strain vegetables, and cook some thin vermicelli in the soup. The chicken is cut into smallish pieces, or if preferred, the meat only is taken off. Now return this to the soup, which is served as a hot-pot. |