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    By Andreas Viestad

    Chicken soup with root vegetables

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    Chicken meat can be very tough and requires a lot of cooking. This is a rich casserole containing Norwegian autumn flavors. If you have a vegetable patch you can make use of whatever you are able to harvest there.

    Servings: 4-6

    PREPARATION:

    • 1

      Boil the water and chicken in a large saucepan and allow the chicken to steep for 1½ – 2 hours. Remove the chicken from the saucepan and allow it to cool. When it is cool enough, tear the chicken into suitable-sized pieces.

    • 2

      Peel and chop the onion, leek, carrots, kohlrabi, fennel and parsnip (put the leafy top to one side) and sauté them for a few minutes in the oil in a large casserole dish.

    • 3

      Add the chicken stock, the chicken meat, the spelt grains and herbs. Add salt to taste. During the last few minutes add the broccoli and the leafy top of the parsnip to the casserole.

    • 4

      Serve with beetroot mayonnaise and dark rye bread.

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  • Chicken meat can be very tough and requires a lot of cooking. This is a rich casserole containing Norwegian autumn flavors. If you have a vegetable patch you can make use of whatever you are able to harvest there.

    Servings: 4-6

    PREPARATION:

    • 1

      Boil the water and chicken in a large saucepan and allow the chicken to steep for 1½ – 2 hours. Remove the chicken from the saucepan and allow it to cool. When it is cool enough, tear the chicken into suitable-sized pieces.

    • 2

      Peel and chop the onion, leek, carrots, kohlrabi, fennel and parsnip (put the leafy top to one side) and sauté them for a few minutes in the oil in a large casserole dish.

    • 3

      Add the chicken stock, the chicken meat, the spelt grains and herbs. Add salt to taste. During the last few minutes add the broccoli and the leafy top of the parsnip to the casserole.

    • 4

      Serve with beetroot mayonnaise and dark rye bread.

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