Chicken Broth with Noodles and Vegetables

Ingredients

• 1 whole chicken
• 1 bay leaf
• 2 cloves of allspice
• 0.5 tsp piment seeds
• 2 carrots
• 300 g celeriac
• 1 stalk leek
• 200 g whole-grain soup noodles
• Salt
• 2 tbsp freshly chopped parsley
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the chicken, bring about 2 liters of water to a boil and skim off the foam with a slotted spoon. Add the bay leaf, allspice cloves, and piment seeds; simmer gently for about 1½ hours, turning the chicken occasionally.

2. 2.

   Peel and finely dice the carrots and celeriac. Wash, trim, and slice the leek into rings. Cook the noodles in salted water until al dente, then drain and rinse. Remove the chicken from the broth and strain the liquid through a sieve; reduce further if desired. Add the prepared vegetables to the soup and simmer for about 5 minutes. Pull the meat from the bones, optionally skin it, and cut into bite-sized pieces. Return the meat and noodles to the pot, let them mingle for a few minutes, then stir in parsley. Season with salt and pepper before serving.