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| 3 x ca. 450 g | Chicken |
| 1 | Onion chopped |
| 1 | Carrot sliced |
| 1 | Stalk celery sliced |
| 1 | Sprig Fresh Thyme; or 1/2 t |
| 1 | Sprig Fresh Sage |
| 1 | Sprig Fresh Rosemary |
| 6 Tasse | water |
| 2 | Potatoes cubes |
| 2 Tasse | Corn |
| 1/4 Tasse | parsley fresh, minced |
| 2 | Hard-boiled eggs sliced |
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Place the chicken , onion, carrot, celery, thyme, sage, and rosemary in soup pot. Add water. Simmer for 1 1/2 hours covered until chicken is tender. Remove the chicken. Strain the broth and return it to the soup pot. Remove the chicken skin and bones and discard. Cut the meat into bite-sized pieces and return it to the broth. Refrigerate overnight.
Discard the layer of fat that forms on the top. Heat the broth until boiling. Add the cubed potatoes, reduce the heat and cook until the potatoes are tender, about 15 to 20 minutes. Add the corn and cook 5-7 minutes more. Serve immediately, garnishing each with parsley and hard-boiled egg.
Emily Boyd
billspa@icanect. Net
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