Eat well with Stiftung Warentest: delicately cooked chicken soup

Ingredients for 8 . servings

  • 1 fresh chicken broth (2 to 2.5 kg)
  • 2 dried shiitake mushrooms
  • 8 white peppers
  • 4 islands
  • ½ celeriac
  • 2 leeks
  • 175g Frigula Sarda Tostada (small, roasted spherical pasta from Sardinia). Also works with other small pasta or pearl barley
  • 1 tablespoon butter 8 g salt 1 teaspoon soy sauce

Nutritional values ​​per serving

  • Energy: 322 kcal / 1352 kJ,
  • carbohydrates: 17 g,
  • fat: 20 g,
  • Protein: 22 g, salt: 1 g.

Recipes and cookbooks for you

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Eat well with Stiftung Warentest - delicately cooked chicken soup

chicken soup. It is disassembled with a sharp knife. © Julie Phyllis Frommelt

Chicken preparation. Cut the chicken tails off and discard them. removal of the breasts; To do this, cut along the sternum with a sharp knife, fold the meat and separate it along the ribs. Leave the meat clean (see tip below).

Boil in the pot. Place the chicken in a saucepan with heat-resistant handles. Add water to completely cover the chicken. Add salt, mushrooms and pepper. Heat on the stove to a maximum of 90°C. Check the temperature with a roasting thermometer.

advice: You can find good cookware with our current cookware test.

Eat well with Stiftung Warentest - delicately cooked chicken soup

The temperature in the bowl. It must remain stationary. © Julie Phyllis Frommelt

Cook in the oven for a long time. Set the oven temperature to 110 degrees and place the pan in it. Check the water temperature after an hour, it should be 85 degrees and remain that way. Check every hour. After eight hours, check for doneness: the leg bones should slide easily.

Pluck out the bowl and steam it. Take the chicken out of the pot and let it cool down a bit. We separate the meat from the bones, cut it into small pieces and add it to the broth. Season with salt and pepper. Cut the carrots and celery into cubes and cook them separately with butter and salt. Fry shallots in butter and soy sauce until tender. Cook the noodles according to the instructions. Add to soup with vegetables.

Cooking sustainably

Eat well with Stiftung Warentest - delicately cooked chicken soup

Guido Ritter © Ute Friederike Schernau

With chicken soup, you use an old-fashioned chicken egg. It has more flavor, fat, and meat than broiler chicken. Explains Professor Dr. Guido Ritter. The scientific director of the Food Laboratory of Münster University of Applied Sciences developed the recipe for the test.

We’re removing chicken breasts here. It may get tough if cooked for hours, but it can be turned later into another meal for four people.

Important: Pay attention to hygiene, raw meat can transmit germs (this is how you protect yourself from pathogens).

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