What you need
Chicken soup
| Quantities | Ingredients |
|---|---|
| 1 Box / 800 g | WECH chicken giblets |
| 1 Box / 500 g | WECH chicken lower thighs |
| 400 g | Root or soup vegetables, washed and peeled |
| 1 L | Water |
| 4 | Allspice berries |
| 10-15 | Peppercorns |
| 1 | Garlic clove, crushed |
| 4 | Bay leaves |
| 2 (level tsp. | Salt |
| 100 g | Soup noodles |
| Fresh parsley |
Ingredients for cream soup
| Quantities | Ingredients |
|---|---|
| 60 g | Butter |
| 60 g | Fine Flour |
| 125 ml | Whipped cream |
Ingredients for breadcrumb dumplings
| Quantities | Ingredients |
|---|---|
| 40 g | Butter |
| 1 | Egg |
| 1/2 tsp. | Salt |
| Pinch of pepper | |
| 50 g | Breadcrumbs |
| 2 | Bread rolls |
Preparation of both soups - the basis
Take a pan, fill it with 3 to 3.5 litres of cold water, then add the washed chicken pieces as well as all peeled, whole soup vegetables. Season everything, then bring it to the boil. As soon as it starts to boil, cool it with a little cold water and turn the heat down to level 4-5 (if the hob has 9 settings). Let the soup simmer gently without the lid - we certainly don't want cloudy soup!
After simmering for half-an-hour, take out the root vegetables, allow them to cool and cut into 1x1 cm cubes. 25 minutes later, take the chicken out, rinse with cold water and carefully separate the meat from the bones and skin, then cut into bite-sized pieces. The soup is now filtered through a sieve to make sure no seasoning remains in the soup.
Variant 1: WECH Viennese chicken soup
Noodles are prepared in salt water until they are al dente. Afterwards, mix all the chopped ingredients and noodles into the broth, allow to simmer briefly then season to taste. A pinch of freshly chopped parsley rounds off the dish.
Everything is in hen-d, all is well!
Variant 2: Cream soup with breadcrumb dumplings
Gently allow the bread rolls to soak in water whilst beating the eggs and butter until frothy. Mix everything together with the remaining ingredients and allow to rest in the fridge, then mould them into dumplings which are then boiled in salted water.
Prepare the cream soup in the meantime.
Heat butter in a pan, but do not let it go brown. Mix in the flour, sauté lightly and stir in the whipped cream, preferably with the whisk. Now add the chicken soup to it. This should not be too hot, then continue stirring the soup using the whisk and allow to simmer gently for around 10 minutes. Cook it at around level 4.
Add the chicken and cubed vegetables, then cook briefly. Season the soup with salt, pepper and freshly grated nutmeg. Sprinkle with chopped parsley. Drain the cooked dumplings and then everything is ready to serve.
That’s hen-dy!
