If possible, broth chickens should come from breeding suitable for the species and weigh about 1.5 kg for four people. Wash poultry inside and out, then place in a saucepan of cold water to cover completely. If necessary, use a smaller pot. Heat the pot.
Clean the vegetables and mushrooms, chop them well and add them to the chicken. Pick parsley leaves from the stems. Use the stems to prepare the broth. Leave the leaves aside to garnish the soup. Cut the garlic and ginger into pieces and add it to the chicken with the remaining spices. Add some salt. Bring everything to a boil over low heat and cook with the lid half closed for about an hour. If necessary, get rid of any turbidity.
Then remove the vegetables and chicken carefully from the pot. Remove the meat from the bones, tear into small pieces and set aside. Set the vegetables aside. Pour the broth through a sieve lined with a clean kitchen towel. Season the broth with a little salt and pepper.
Depending on the number of guests, reheat part of the broth and add chicken, vegetables and chopped parsley to taste. If you like, you can also use fresh vegetables for chicken soup. Divide the remaining amount of broth and refrigerate or freeze for later use.
Nutritional values per serving (with supplement):
About 485 calories, 55 g protein, 26 g fat, 6 g carbs, 5 g fiber.