Chicken Soup With Julienne Vegetables

• 2 chicken breasts skin-on, on the bone, about 300g each
• 3 bay leaves
• 3 juniper berries
• 2 onions medium, peeled and halved
• 2 medium carrots peeled, 1 halved, 1 cut into thin strips
• 1 head celeriac about 380g, peeled and halved, 1/2 cut into thin strips
• 1 leek halved, 1/2 cut into thin strips
• 3 1/2 ounces 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.

chicken breasts skin, bay leaves, berries, onions, carrots, pasta stars

Taken from www.yummly.com/recipe/Chicken-Soup-with-Julienne-Vegetables-1412495 (may not work)