Chicken Soup With Julienne Vegetables

• 2 None skin-on chicken breasts on the bone (about 300g each)
• 3 None bay leaves
• 3 None juniper berries
• 2 None medium onions, peeled and halved
• 2 None medium carrots, peeled, 1 halved, 1 cut into thin strips
• 1 None small head celeriac (about 380g), peeled and halved, 1/2 cut into thin strips
• 1 None leek, halved, 1/2 cut into thin strips
• 100 g pasta stars

1. Place the chicken, bay leaf, cloves, juniper berries, onions and 2 quarts water in a saucepan and simmer for 30 mins, skimming occasionally. Add the halved carrot, celeriac and leeks and simmer for 30 mins, skimming occasionally.
2. Cook the pasta in boiling salted water for 5 mins. Drain and set aside. Pour the soup through a sieve into a clean saucepan. Remove the chicken and discard the skin and bones. Slice the meat. Bring the soup to a boil, add the carrot, celeriac and leek strips and simmer for 3 mins. Season with salt. Add the chicken and pasta and warm through.

skinon, bay leaves, berries, onions, carrots, head celeriac, pasta stars

Taken from recipes-plus.com/api/v2.0/recipes/16570 (may not work)