Chicken Soup with Poached Egg

Rinse the chicken inside and out and put in a large pot. Trim the soup vegetables, rinse, chop coarsely and add to the chicken. Fill pot with cold water until everything is covered, season with 1 teaspoon salt, add peppercorns and bay leaves and bring to a boil.

Simmer for 1 1/2 hours over medium heat. Repeatedly skim off the foam that forms.

Meanwhile, rinse the fennel, cut out the stalk and cut or slice the fennel into thin rings. Rinse the rosemary, shake dry and pluck the needles.

Remove the chicken from the broth, put aside and pour the stock through a sieve lined with a cloth strainer into a new pot. Measure approximately 800 ml (approximately 3 1/2 cups) broth.

Remove the skin from the chicken, pull the flesh from the bones and tear into strips.

Heat the stock again. Add the fennel, rosemary and the meat and let stand for about 5 minutes. Season with salt and pepper.

For the poached eggs, open each egg into a small bowl or cup.

Add the vinegar to 1 liter (approximately 1 quart) of nearly boiling water. Carefully slide each egg into the water and bring into a round shape with a tablespoon. Ideally, the yolk should be completely surrounded by the white.

After about 4 minutes, the egg white will be firm and the yolk still soft. Carefully lift each egg from the water with a skimmer and drain.