Glass Noodle Chicken, Mushroom and Vegetable Soup

Ingredients

• 1 stalk leek
• 200 g celery root
• 2 carrots
• 1 onion
• 2 Garlic cloves
• 1.6 kg soup chicken (1 whole soup chicken)
• 1 tsp peppercorns
• 6 Spring Onions
• 2 carrots
• 150 g shiitake mushrooms
• 80 g bean sprouts
• 100 g glass noodles
• soy sauce
• Salt
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash the chicken and place it in a large pot covered with water, bring to a boil. Simmer gently for about 45 minutes.

2. 2.

   Clean and slice the leek into rings. Peel and roughly dice the celery root, carrots, onion, and garlic. Skim off foam from the soup and add the vegetables and peppercorns. Continue simmering for another ~45 minutes.

3. 3.

   Remove the chicken from the broth, let it cool slightly, then skin it, pull apart the meat, and cut or shred into bite‑size pieces. Strain the broth through a sieve. Clean and slice the spring onions finely. Peel and slice the carrots. Clean the mushrooms, remove stems, and slice the caps. Wash and drain the bean sprouts.

4. 4.

   Cook the glass noodles according to package instructions, rinse with cold water, and cut smaller if desired.

5. 5.

   Bring the strained broth back to a boil. Add carrots, mushrooms, spring onions, and bean sprouts; simmer for about 10 minutes. Season the soup with soy sauce and salt, add the chicken strips and noodles, and let it cook for a few more minutes. Serve garnished with coriander.