Bring 1 liter of water with greens, peppercorns and bay leaf to a boil. season with salt. Rinse chicken breast and simmer in it for about 30 min. on low heat.
Clean and rinse carrot and leek. Cut carrot into fine sticks, leek into narrow rings.
Remove meat from clear soup and cool a little. Strain clear soup and bring to boil again. Cook carrots in it for about 5 min. Add leek after 2 min.
Remove chicken meat from skin and bones. Cut meat into small pieces and add again to clear soup. Rinse parsley and chop coarsely. Add baking peas and kitchen herbs to the clear soup. Season to taste with salt and freshly ground pepper.
Serve with puff pastry sticks or toast, if desired.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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