Put the chicken with cold water and bring to a boil.
In the meantime, clean and chop the vegetables.
When the water boils, add the soup seasoning to the water.
Simmer the chicken on low for about 30 minutes, then add the vegetables and simmer on low for another 30 minutes.
Remove the chicken from the water and loosen the meat from the bones, chop larger pieces a bit more.
Add the detached meat to the soup again and bring to a boil again briefly.
Serve the soup as desired.
Preparation Tip:
The soup is very good to cook in stock and freeze. So you always have a soup quickly at hand. The meat can remain in the soup or be used elsewhere.
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