Warm Chicken Broth with Root Vegetables

A clear, comforting warm chicken broth made from chicken drumsticks and root vegetables, suitable as a light starter or a small meal. It also turns out well for beginners without any prior experience.

By Beeny · 2 servings · 35 minutes

Ingredients

• 500 g Chicken drumsticks
• 1.5 l Water
• 1 Stück Onion
• 2 Stück Carrots
• 1 Stück Leek stalk
• 1 Stück Bay leaf
• 5 Stück Peppercorns
• 1 Bund Parsley
• Salt
• Pepper

Method

1. Rinse the chicken drumsticks under cold water and place them in a large pot with the water. The water should cover the meat completely.
2. Halve the onion and briefly toast it, skin on, in a dry pan until the cut surfaces are lightly browned. This gives the broth some color and aroma.
3. Peel the carrots and cut them into rough chunks. Clean the leek, wash it thoroughly and slice it into rings.
4. Add the onion, carrots, leek, bay leaf and peppercorns to the meat in the pot. Bring everything to a boil and skim off the foam with a skimmer.
5. Partly cover the pot and let the broth simmer gently over low heat for about 30 minutes, without letting it boil vigorously.
6. Remove the chicken drumsticks, pull the meat off the bones and remove the skin. The meat can be set aside for another dish or returned to the soup.
7. Pour the broth through a fine sieve and season with salt and pepper.
8. Wash the parsley, finely chop the leaves and sprinkle them over the broth. Serve warm.