Fry the chicken wings or chicken pieces or the chicken in a pot with a little sunflower oil and butter briefly and lightly before cooking and allow to cool. This step is optional, but you can simply try it out.
Cut the onion in half, fry with the cut surface in a pan without fat until dark and leave to cool. The roasted onion brings colour and great taste to the soup, please try it!
Wash the rest of the vegetables and cut into small pieces. If you cook the soup for 2 hours, you can leave the vegetables whole and cut them into small pieces later. If you want it to go faster, cut the vegetables bite-sized. Cut the tomato in half once, that's enough!
Fill the chicken stock with a little dry white wine (optional) and cold water.
Wash the parsley and add to the soup with the halved tomatoes and garlic.
Now add the bay leaves, peppercorns, juniper berries, cloves, pimento and marjoram. Follow my instructions in the article on seasonal and wild herbs. The soup wins with each herb and develops an exceptional taste.
Bring the chicken soup - chicken broth to the boil once and then simmer for a good two hours at low heat in an open pot.
Add some water if necessary. Then drain the chicken soup through a sieve and season with salt.