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German chicken in the pot soup

German chicken in the pot soup

Main dishes

A clear and comforting chicken broth, made with carrots, leek, celery, and parsley, with the shredded chicken returning to the soup.

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Recipe from Alf1958, E^(nix), NeuerNutzer2009 and 4 other contributors, adapted by Recette de cuisine · · updated on

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This German-style chicken soup is a comforting classic. The chicken is slowly cooked with vegetables, and then the shredded meat is returned to the broth.

Ingredients and directions

  • Prep time20 min
  • Cook time1 hr
  • Total1 hr 20 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodboiled
  • Estimated cost$4.25 $1.06 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

4 people
  • $0.96
  • $2.40
  • $0.86
  • $0.03

Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Wash the vegetables thoroughly. Peel the carrots and celery and chop them into small pieces. Slice the leek and separate the parsley leaves from the stems. ≈ 8 min
  2. Also, wash the chicken. If the chicken is frozen, remember to remove the plastic bag containing the organs before cooking. ≈ 2 min
  3. Season the water to your liking, then add the chicken and vegetables. Optionally, add the gizzard and chicken neck. ≈ 2 min
  4. Bring the water and ingredients to a boil over high heat, then simmer for 45 to 60 minutes.
  5. Remove the cooked chicken from the saucepan. Peel the skin, separate the meat from the bones, cut it into small pieces, and return it to the broth.
  6. Serve the broth with or without vegetables, depending on your preference.

The bill

German chicken in the pot soup

  • 2 to 3 carrots$0.96
  • 1 to 2 leeks$2.40
  • ½ celeriac$0.86
  • salt$0.03

Total$4.25

that's $1.06 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 whole chicken (frozen, or preferably fresh)
  • 2 to 3 carrots
  • 1 to 2 leeks
  • One bunch of parsley
  • ½ celeriac
  • salt
  • 1 to 1.5 liters of water

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