Rice Noodle Soup with Chicken

Ingredients

• 100 g glass noodles
• 1 bundle of soup vegetables (carrot, celery, parsley, kohlrabi)
• 1 whole chicken for soup (about 1.2 kg, ready to cook)
• 2 Bay leaves
• 3 allspice berries
• 3 Carrots
• 0.5 bundle chives
• 1 stalk leek
• 1 piece ginger (about 2 cm)
• 2 cloves garlic
• 2 tbsp germ oil
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• pepper (from the mill)

Instructions

1. 1.

   Soak the glass noodles in cold water for 1 hour. Wash and cut the soup vegetables into large pieces. Wash the chicken, then place it with the vegetables and spices in a pot, cover with cold water, and bring to a boil. Simmer on medium heat for 45-50 minutes.

2. 2.

   Remove the chicken, let it cool, separate the meat from the bones and shred into bite-sized pieces. Strain the chicken stock. Peel and quarter the carrots, then slice into thin strips. Wash the chives, shake dry, and cut into fine ribbons. Halve the leek, rinse under running water, shake dry, clean, and cut only the white part into narrow rings.

3. 3.

   Peel and finely chop the ginger and garlic. In a pot heat the oil and sauté the garlic and ginger for 1 minute. Add the carrots and leek rings, stir briefly, then pour in 800 ml of chicken stock.

4. 4.

   Drain the noodles, use scissors to cut them into pieces, and add them with the shredded chicken to the soup. Warm briefly, season with fish sauce, soy sauce, and pepper, then serve in preheated bowls garnished with chives.