Eat well with Stiftung Warentest: slow-cooked chicken soup

Ingredients for 8 servings

  • 1 fresh chicken for soup (2 to 2.5 kg)
  • 2 dried shiitake mushrooms
  • 8 grains of white pepper
  • 4 carrots
  • ½ celery
  • 2 leeks
  • 175 g Fregola Sarda tostada (toasted small round pasta from Sardinia). It also works with other small pasta or pearl barley
  • 1 tablespoon of butter 8 g of salt 1 teaspoon of soy sauce

Nutritional values ​​per serving

  • Energy value: 322 kcal/1 352 kJ,
  • carbohydrates: 17 g,
  • fat: 20 g,
  • Proteins: 22 g, salt: 1 g.

Recipes and cookbooks for you

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Eat well with Stiftung Warentest - slow-cooked chicken soup

chicken soup. It is separated with a sharp knife. © Jule Felice Frommelt

prepare the chicken. Cut the tails off the chicken and discard. remove breasts. To do this, cut along the sternum with a sharp knife, fold the meat and separate further along the ribs. Leave the meat clean on the side (see tip below).

Boil in a pot. Place the chicken in a pot with heat-resistant handles. Add water to cover the whole chicken. Salt, add mushrooms and pepper. Heat on the stove to a maximum of 90 degrees Celsius. Check the temperature with a baking thermometer.

Advice: You can find good pots with our instant pot test.

Eat well with Stiftung Warentest - slow-cooked chicken soup

temperature in the pot. It should remain constant. © Jule Felice Frommelt

Cook for a long time in the oven. Heat the oven to 110 degrees and place the pan. Check the water temperature after an hour, it should be 85 degrees and stay that way. Check every hour. After eight hours, check for doneness: the thigh bones should slide easily.

Pull out and vaporize the insert. Remove the chicken from the pot and let it cool slightly. Separate the meat from the bones, cut into small pieces and add to the soup. Add salt and pepper. Cut the carrot and celery into cubes and cook them separately with butter and salt. Saute leeks in butter and soy sauce until al dente. Cook the noodles according to the instructions. Add to soup with vegetables.

Sustainable cooking

Eat well with Stiftung Warentest - slow-cooked chicken soup

Guido Ritter © Ute Friederike Schernau

Use an old laying hen with the soup chicken. It has more flavor, fat, firmer meat than broiler chicken. “When a whole chicken is cooked for a long time, free glutamate is produced, i.e. the flavor of the broth,” explains Prof. Dr. Guido Ritter. The scientific director of the Food Laboratory at Münster University of Applied Sciences developed the recipe for the test.

Here we remove the chicken breast. They become tough if cooked for hours, but can be made into another meal for four later.

Important: Pay attention to hygiene, raw meat can transmit germs (this is how you protect yourself from disease-causing agents).

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