Chicken Noodle Soup
Ingredients
- Ingredients
- 1 chicken
- 2 bay leaves
- 3 allspice
- 2 peppercorns
- 1 bunch Soup vegetables
- salt
- 3 carrots
- ½ Celery root
- 1 can Corn (about 340 grams)
- 3 scallions
- 6 Radish
- 300 grams Egg noodle (Asian)
- freshly ground peppers
- 2 Tbsps freshly cut parsley (in strips)
Preparation steps
Rinse the chicken and add with spices, coarsely diced soup vegetables and 1 teaspoon salt to a pot. Fill with enough water so everything is covered and bring to a boil. Simmer about 1 hour over medium heat. Remove the chicken from the broth. Pass broth through a sieve and bring 1 liter of the broth to a boil in a new pot.
Peel carrots and celery root and slice or cut into thin strips. Drain the corn. Rinse scallions and radishes and trim. Cut the radishes into thin slices and scallions into thin rings.
Remove the meat from the chicken, cut into small pieces and add along with the egg noodles and the vegetables to the hot broth. Reduce the heat and simmer 5-7 minutes. Season with salt and pepper and ladle finished soup into preheated bowls. Serve sprinkled with finely chopped parsley.
