Preheat the oven to 180°C/350°F.
2. Pour 1 liter of water into a saucepan, add the vegetables, spices, and coarse salt.
3. Bring to a boil, add the chicken, cover and cook for 40 minutes.
Add the potato and cook for another 20 minutes.
Skim the soup with a spoon.
4. Remove the cloves, allspice, and herbs.
5. Mix the soup with a blender.
6. Put the chicken back in and reheat for a few minutes before serving.