How to use Hähnchen Suppenfleisch?

Edit: Only just saw the picture, the Suppenfleisch I had in mind is usually mainly skin and bones….

Mainly for the stock. There’s not much meat on it. I always add some legs and wings as well to use the meat from.

My usual way is to brown the meat in some oil first. I also add an onion at that stage. Once browned, I add water and veggies ( leeks, celeriac, carrot) and salt and pepper. Let that simmer for ages, removing any scum.

I will also dice up some extra veggies of the same kind for later.

When the meat is cooked, I remove it and let it cool down a bit. When cool enough to handle, I will separate the actual meat in small bits and set it aside whilst chucking skin and bones back in.

When done, I drain the pot into a bowl through a sieve with a muslin cloth in it and discard what is the sieve.

Put the drained stuff back in the post and add the chopped fresh veggies in and check for salt and pepper.when the veggies are almost there, I add the chicken meat back into the pot.

On the side, I’d boil some small pasta (Suppennudeln).

When those are ready, it’s time to fill a bowl with the pasta and shovel the soup on top. And enjoy.

I always keep the noodles separate, because they tend to get too mushy otherwise.