Chicken Soup

Very traditional and goes well with soup almonds, kneidlach or noodles.

Ingredients >   1/2 turkey neck. If you don’t have other chicken pieces, then use a full neck >   Any chicken necks you have saved (and frozen) from chicken dishes >   I really like to add a few chicken wings. >   1.75 litre water >   1 rounded Tbsp chicken soup powder (we are not master chef) >   1 whole onion, peeled >   3 large carrots, peeled and cut into 3 cm chunks >   1 celeriac root, scraped clean and all the root bits cut off >   1-2 parsley roots, peeled and the green top cut off >   3-4 courgettes, washed and cut into 3 cm chunks >   The white and light green part of 3-4 leeks, washed well and cut into 3 cm chunks >   1 very soft tomato (optional) >   Parsley, the amount they give you in the supermarket >   Dill, the amount they give you in the supermarket >   Salt and freshly ground black pepper

Steps  1.  Put the turkey neck, chicken necks and wings in a large saucepan with the water. Boil and skim off the scum with a large metal spoon. 2.  In the meantime, prepare all the vegetables. 3.  Once the soup is clean, add the soup powder and pepper (salt may not be necessary as the soup powder has salt), and mix well. 4.  Add the vegetables to the soup and bring back to the boil. 5.  Put the dill and parsley over the soup, so that it gets cooked by the steam of the soup. 6.  Cover the pot and reduce the heat to its minimum so that the soup is barely bubbling. 7.   Simmer for 1 1/2 hours. 8.   Let it cool in the pot and then separate out the vegetables and meat and store each separately. 9.  Sieve the remaining soup so that it is clear. It keeps better and looks nicer when serving.