Chicken Broth with Vegetables and Pasta
- 1 Capon (2.5 kg or a large soup chicken)
- 1 teaspoon peppercorns
- ½ teaspoon freshly grated ginger
- 1 chopped garlic
- 1 teaspoon Tomato paste
- 250 grams carrots
- 250 grams Parsnips
- ¼ Celery root
- 1 yellow onion
- 1 bunch parsley
- 150 grams button Mushroom
- 150 grams green Peas
- 150 grams Angel hair
Place capon in a large pot and cover with cold water. Bring to a boil over high heat. Skim off any foam. Season with salt, then add peppercorns, ginger, garlic and tomato paste.
Rinse vegetables (but do not peel onion!). Place half of carrots, parsley root, celery root, and parsley in pot. Add onion. Partially cover and simmer over low heat until the chicken and vegetables are tender, about 1 1/4 hours.
Cut remaining carrots, parsley root and celery root into thin strips. Finely chop remaining parsley. Thinly slice mushrooms.
Remove chicken from broth and strain broth. Heat one liter (approximately 4 1/4 cups) strained broth in a new pot. Add carrots and parsley root and simmer about 4 minutes. Add mushrooms and peas and simmer 4 minutes more.
Add pasta to soup and simmer until done. Season with salt and pepper. Remove chicken skin and bones and shred meat into thin strips.
Divide chicken meat among shallow bowls, add broth and pasta, and sprinkle with remaining chopped parsley.