Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Soup
4
Put the vegetables, onion, celery, cabbage leaves and stock in a wide pot and cook until all the vegetables are tender.
StoveWide, shallow pot
5
Mash the contents of the pot with a masher to an even texture.
Food mill
6
Season with salt.
231calories
12 gprotein
35 gcarbs
4 gfat
● protein 22%● carbs 64%● fat 15%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Food mill· Also works: Fine sieve (Push through a strainer with a spoon)· 💡 Workaround, changes the dish: Stick blender (Too smooth; seeds get ground)
By the steps, as the recipe is built now: another version or addition can change the list.
