Alt-Wiener Suppenhuhn with Root Vegetables

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped 2 parsnips, peeled and chopped
• 1 celery root, peeled and chopped 1 celery root, peeled and chopped
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh parsley 2 sprigs of fresh parsley
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• 2 liters (8 cups) of water 2 liters (8 cups) of water
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, place the whole chicken and add water until it covers the chicken.
2. 2.
   Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 1 hour, skimming off any impurities that rise to the surface.
3. 3.
   Add the chopped carrots, parsnips, celery root, onion, garlic, parsley, thyme, bay leaves, salt, and pepper to the pot.
4. 4.
   Continue simmering for another 1 hour, or until the chicken is tender and the vegetables are cooked through.
5. 5.
   Remove the chicken from the pot and let it cool slightly. Then, shred the chicken meat into bite-sized pieces and discard the bones and skin.
6. 6.
   Return the shredded chicken to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaves and sprigs of herbs from the soup.
8. 8.
   Serve the Alt-Wiener Suppenhuhn hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to use a fresh and high-quality whole chicken for the best flavor and texture.
• Root vegetables — Choose firm and fresh carrots, parsnips, and celery root to ensure they hold their shape during cooking.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the soup.

Tips & Tricks

• For a richer flavor, you can roast the chicken before adding it to the pot.
• If you prefer a clearer broth, strain the soup before adding the shredded chicken back in.
• Serve the soup with a side of crusty bread for a complete meal.
• Feel free to adjust the seasoning according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Alt-Wiener Suppenhuhn in deep bowls, allowing the flavorful broth to surround the tender chicken and root vegetables. Garnish with freshly chopped parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation, you can sprinkle some additional chopped fresh parsley on top of the soup just before serving. Serve the soup with a side of warm bread or rolls for a complete and satisfying meal.