Hühnersuppe

Name: Hühnersuppe
Cook time: 140 min
Total time: 140 min
Yield: 6 servings
Cuisine: German
Ingredients: 1 Chickens, about 1.5–1.8 kg; soup hen if available; 3 l Water, cold; 3 Carrots, peeled; 1 Leeks, cleaned; 200g Celeriac, celery root, peeled; 1 Onions, halved; leave skin on; lightly charred in a dry pan; 2 Cloves, to stud the onion; 2 Bay Leaves; 10 Black Peppercorns; 2 tsp Salt, fine; plus more to taste; 1 bunches of Parsley, fresh; use stems for broth; 120g Thin Soup Noodles, Fadennudeln; 2 tbsp Parsley, fresh, finely chopped

This classic Hühnersuppe is a clear, comforting chicken soup simmered with root vegetables and aromatic herbs, finished with tender thin noodles and fresh parsley. It’s a warming, homey dish—light yet deeply flavored—perfect for chilly days or when you need something soothing.

This classic Hühnersuppe is a clear, comforting chicken soup simmered with root vegetables and aromatic herbs, finished with tende... Show more

Traditional German Recipe

Health Grade

B · Healthy

Rating

4.1

Time

2 hrs

Price

0,52 €

Calories

311 kcal

low calorie

easy

meal prep

high protein

Method

Prep the vegetables

Peel the Carrots and cut them into large chunks. Trim the Leeks, split them lengthwise, and rinse out any grit. Peel the Celeriac and cut it into thick pieces. Halve the Onion, leave the skin on, and push the Cloves into the cut sides. In a dry pan over medium-high, char the onion halves for 3 minutes per side until the skins are deeply browned in spots. Rinse the Parsley, strip off the leaves, chop them finely for serving, and keep the stems for the broth.

Simmer the broth

Put the Chicken in a large soup pot and pour in the cold Water, making sure the chicken is covered. Add the prepared carrots, leeks, celeriac, onion, Bay Leaf, Black Peppercorns, Salt, and the parsley stems. Bring the pot up to a boil, then immediately lower it to a gentle simmer and skim off any foam that rises. Let the broth simmer for 90 minutes until the chicken is very tender and the broth tastes full and aromatic.

Strain the broth

Lift the chicken out with tongs and set it aside until it is cool enough to handle. Strain the broth through a sieve into a clean pot, then discard the vegetables, spices, and onion. Taste the broth and add a little more salt if it needs it.

Cook the noodles

Pull the meat from the cooled chicken, discard the skin and bones, and shred or cut the meat into bite-size pieces. Bring the strained broth back to a boil, add the Thin Soup Noodles, and cook for 6 minutes until they are just tender. Stir the chicken back into the pot and let it heat through for 1 minute.