Chicken Noodle Soup
Peel the ginger. Place the chicken in a large pot with cold water to cover by a couple of inches. Bring to a boil over high heat, skimming off any foam. Season with salt, peppercorns, ginger, garlic and bay leaf.
Rinse the onions, do not peel, and cut into quarters. Peel the carrots, parsnip and celery root. Set aside a carrot, cut the remaining vegetables into pieces and add to the pot with the chicken. Simmer partially covered over low heat until the chicken is cooked through, about 1 1/4 hours. Lift the chicken from the soup, pour the broth through a sieve and degrease if necessary. Remove the chicken skin and bones and very finely chop 200 grams (approximately 7 ounces) of the chicken or push through a meat grinder. Transfer to a bowl. Finely chop the bread. Rinse the parsley, shake dry and chop finely. Add the bread, parsley and eggs to the chicken. Season with salt and pepper and process everything until well combined. Shape the chicken mixture into 2 cm (approximately 3/4-inch) dumplings, drop into the gently simmering broth and cook until the dumplings rise to the surface and are set, about 15 minutes. Add the pasta and carrots to the broth and serve.