Chicken Soup With Julienne Vegetables

1. 1

   Place the chicken, bay leaf, cloves, juniper berries, onions and 2 quarts water in a saucepan and simmer for 30 mins, skimming occasionally. Add the halved carrot, celeriac and leeks and simmer for 30 mins, skimming occasionally.

2. 2

   Cook the pasta in boiling salted water for 5 mins. Drain and set aside. Pour the soup through a sieve into a clean saucepan. Remove the chicken and discard the skin and bones. Slice the meat. Bring the soup to a boil, add the carrot, celeriac and leek strips and simmer for 3 mins. Season with salt. Add the chicken and pasta and warm through.

* Per serving · 4 servings · Values may vary.

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