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( Chicken Giblet And Barley Soup )

Graupensuppe Mit Hühnerklein
( Chicken Giblet And Barley Soup )


2 lb chicken wings, necks and backs
2 lb chicken hearts and gizzards, coarsely chopped
3¼ pints cold water; or 1¾ pints chicken stock mixed with 1½ pints water
2 carrots, scraped and coarsely chopped
2 sticks of celery, including the leaves, coarsely chopped
1 small parsnip, scraped and coarsely chopped
1 onion, peeled and pierced with 2 whole cloves
½ oz dried mushrooms, coarsely chopped
6 tablespoons boiling water
3½ oz pearl barley, thoroughly rinsed in cold water
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper


Serves: 4


Put the chicken wings, necks, backs, hearts and gizzards with the water or stock and water into a large saucepan. Bring to the boil over a high heat, skimming off all the foam and scum as they rise to the surface. Add the carrots, celery, parsnip, onion with the cloves, and a few grindings of pepper. Reduce the heat to low, partially cover the pan and simmer gently for 30 minutes. Meanwhile, cover the chopped mushrooms with 6 table­spoons boiling water in a small bowl and let them soak for 30 minutes. Then add them with their soaking liquid to the soup and pour in the barley. Simmer half covered for about 1 hour, stirring occasionally, until the barley, giblets and mushrooms are tender.

Remove the wings, necks and backs from the soup with a perforated spoon. Skin them and pick the meat from the bones. Chop the meat coarsely and add it to the simmering soup. Discard the onion. Taste for seasoning and stir in the parsley. Serve from a heated tureen or a large serving bowl.

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