Chicken Soup With Julienne Vegetables - cooking recipe

Ingredients

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

Preparation

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.
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.