Chicken and leek soup in the multicooker

Name: Chicken and leek soup in the multicooker
Ingredients: 2 tablespoons duck fat; 300 g leek (white part); 1 medium red bell pepper (150 g); 1 large carrot (120 g); 1 parsley root (100 g); 1/2 parsnip root (60 g); 200 g celeriac; 1/2 kohlrabi (150 g); 300 g chicken drumsticks; 1 teaspoon iodized salt; 1/2 teaspoon freshly ground pepper; 1 allspice berry; 10 mustard seeds; 3 sprigs fresh lovage; 3 sprigs fresh parsley; 2000 ml water; 150 g homemade noodles; 1 small chili pepper (optional)

Soups - Chicken and leek soup in the multicooker by Alberta M. - Recipia

Chicken and leek soup in the multicooker starts with 7 minutes of frying the vegetables in duck fat, before the chicken and water go in. The broth stays light, with tender root vegetables and homemade noodles that make it more filling, while the lovage tastes fresh. I used four drumsticks and look for leeks with firm white parts. Prep: 20 minutes. Cook: 47 minutes. Total time: 67 minutes. Servings: 4. About 340 kcal and 16 g of protein per serving.

Ingredients

2 tablespoons duck fat
300 g leek (white part)
1 medium red bell pepper (150 g)
1 large carrot (120 g)
1 parsley root (100 g)
1/2 parsnip root (60 g)
200 g celeriac
1/2 kohlrabi (150 g)
300 g chicken drumsticks
1 teaspoon iodized salt
1/2 teaspoon freshly ground pepper
1 allspice berry
10 mustard seeds
3 sprigs fresh lovage
3 sprigs fresh parsley
2000 ml water
150 g homemade noodles
1 small chili pepper (optional)

Preparation

1. Clean and wash the leek and vegetables, then chop them finely. Pat the drumsticks dry with paper towels. 2. Set the Multicooker to FRY for 7 minutes. Put the duck fat, leek and vegetables in the pot; stir from time to time until they soften slightly. 3. Add the drumsticks, 1 teaspoon of salt, 1/4 teaspoon of pepper, the allspice berry, mustard seeds and 2 sprigs each of lovage and parsley. Pour in 2000 ml of water and set the BOIL program for 30 minutes, until the meat is no longer pink next to the bone. 4. Add the noodles, close the lid and leave the soup on KEEP WARM for 10 minutes. Unplug the appliance, then sprinkle the reserved sprigs of lovage and parsley over the top, along with 1/4 teaspoon of pepper and chili pepper, if you like. Serve hot.

Notes

Serve bread with the soup, especially if you want to mop up every last bit of broth. Cool the leftovers and keep them in the fridge for up to 3 days; the noodles absorb broth and the soup thickens, and wheat-flour noodles contain gluten. Choose leeks with firm white parts and separate the rings when washing, since dirt can remain between the layers. Larger drumsticks may need a few extra minutes; check that the meat is cooked next to the bone. The chili pepper can be served on the side so everyone can adjust the heat.