Put the gutted and washed soup chicken in cold water, bubble leisurely, skim and make at low temperature with the lid closed. After an hour, add the heart, cut stomach, neck and chopped parsley root, kitchen herbs and spices. After another 45 min add the liver. After 15 min, pour the clear soup through a coarse sieve, add the rolled barley, skin the chicken, remove the meat from the bones, chop it and cook everything together for another 15 min at low temperature. Put the finished soup in a baking dish and bring to the table. **
Our tip: It is best to use fresh herbs for a particularly good aroma!
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