DOCUMENT

126 Chicken soup Serves 6 | Preparation time 125 (90) minutes Ingredients 1 chicken (1.5 kg), ready to cook 200 ml water 1 kg soup vegetables (300 g leek, 300 g carrots, 400 g celeriac) 120 g vermicelli 800 ml water Salt Pepper 1 tbsp. parsley | chopped Accessories: Solid cooking container Sieve Preparation Place the chicken and water in a solid cooking container. Trim and peel the soup vegetables, cut half of them into rough pieces, add to the chicken and cook using the settings indicated for cooking stage 1. Finely chop the other half of soup vegetables: slice the leek into rings and the carrots and celeriac into thin batons and set aside. Once it is cooked, take the chicken out of the liquid, pass the stock through a sieve and put it back in the solid cooking container. Remove the meat from the bone, cut into bite-sized pieces, place in the solid cooking container together with the finely diced soup vegetables, the vermicelli and the rest of the water, and cook using the settings indicated for cooking stage 2. If the soup is too thick, you can increase the amount of water if you wish. Season with salt and pepper, garnish with parsley and serve. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 50 (25) minutes Cooking stage 2 Temperature: 100 °C Duration: 10 minutes