recipe added: 01.01.2008 print this page


(chicken soup)


for the stock
½ unit raw chicken (or equiv. chicken bits, e.g. 6 drumsticks)
2 cutletsbeef/veal (with bone – or “beef soup bones”)
¼ unit leek (anchor with toothpicks)
½ unit onion, medium (anchor with toothpicks)
1 stick celery
1 unit parsnip
1 unit carrots
1 unit bay leaf
1 unit cabbage leaf (optional, but recommended)
5 units black (or white if preferred) peppercorns
5 units pimento (allspice) berries
2 cubes chicken and beef stock (adjust for meat quantity)
serve with
1 pkt noodles
1 bunch parsley, chopped
to taste salt and pepper