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Ingredients
Chicken Soup
Rinse the chicken. Bring 1.5 liters (approximately 6.5 cups) of water to a boil. Add the chicken. Season with salt. Simmer for 1.5 hours, skimming off the foam as necessary.
Rinse 2 carrots and the celery root. Cut into thin strips.
Rinse the leek and cut into thin rings.
Rinse the celery and cut into thin rings. Retain some of the green.
Peel the onion and remaining carrots. Cut the onion and remaining carrots into small pieces. 30 minutes before the end of cooking, add the onion and chopped carrots. Add the bouillon cube.
Remove the chicken from the pot. Puree the broth with the carrots and onion.
Blanch the remaining vegetables in boiling salt water for about 8 minutes, rinse in cold water and drain.
Peel the chicken, cut into bite-size pieces and place back into the broth. Add the vegetables. Season with salt, pepper and curry. Serve with chopped celery leaves and parsley.