Chicken Noodle Soup

Ingredients

• 1 chicken for soup
• 2 Bay leaves
• 3 allspice berries
• 2 peppercorns
• 1 bunch of soup vegetables
• Salt
• 3 Carrots
• 0.5 celery root
• 1 can corn (ca. 340 g)
• 3 spring onions
• 6 Radishes
• 300 g egg noodles (Asian grocery store)
• pepper (ground)
• 2 tbsp freshly chopped parsley (in strips)

Instructions

1. 1.

   Wash the soup chicken, add the spices, coarsely cubed vegetables and 1 tsp salt to a pot, fill with enough water to cover everything and bring to a boil. Simmer over medium heat for about 1 hour. Remove the chicken from the broth, strain it and pour 1 l into a new pot and bring to a boil.

2. 2.

   Peel the carrots and celery root and shave or cut them into thin strips. Drain the corn well. Wash, clean the spring onions and radishes; slice the radishes thinly and cut the spring onions into slanted thin rings.

3. 3.

   Separate the meat from the chicken, chop it small and add it with the noodles and vegetables to the hot broth. Reduce the heat and let everything simmer for 5-7 minutes. Season with salt and pepper, taste, and ladle the finished soup into pre-warmed bowls. Sprinkle with finely chopped parsley before serving.