The Soup Chicken in the Cooking Pot

Take this as a basic recipe how to make a powerful, aromatic and fragrant clear soup from a soup chicken, which you of course always modify repeatedly, depending on what you want to do with it later – whether you want to bring a soup with small dumplings to the table, the chicken possibly but apart from that still make a hearty chicken pot or rather a Sunday homemade.

Place the chicken in a large cooking pot.

Cut the onion in half, unpeeled, and roast on the hot stove top until dark on the cut side – to keep the plate clean, place a piece of aluminum foil underneath.

Slit the leek, rinse thoroughly. Rinse the parsley greens, free the root from the peel, likewise free the carrot as well as the celery from the peel. The exceptionally good working steps of the vegetables as much as possible undivided, then once the pieces are cooked, you can conveniently take them out and later dice them as a filler for the soup pot.

Add the vegetables together with the cut tomatoes to the chicken in the pot, add the spices, pour water until everything is well covered.

Let it boil gently without the lid. Do not skim off the foam that develops – it is flocculated egg white, which serves to clarify the clear soup if you do not make it bubbling, but let it simmer quietly on the lowest setting. In this way

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