Recipes

Ingredients

• 1 whole chicken
• water
• 1 onion
• celery root
• parsley root
• carrot
• 1 chicken bouillon cube
• 1 beef bouillon cube
• salt and pepper to taste
• homemade or store-bought noodles
• fresh parsley

Steps

1. Wash the whole chicken and place it in a large pot with cold water.
2. Turn the stove to medium heat so that the soup slowly comes to a gentle simmer over low heat to remain clear.
3. Prepare the onion by cutting it in half with the skin on and searing it in a dry pan or directly on the burner until slightly charred for better flavor.
4. Clean and wash the celery root, parsley root, and carrot.
5. Add the charred onion and prepared vegetables to the pot with the gently simmering chicken.
6. Simmer the soup on low heat for a full two hours, occasionally skimming off any foam that appears.
7. Towards the end of cooking, about 20 minutes before it's done, add the chicken and beef bouillon cubes, salt, and pepper.
8. Remove the cooked chicken and vegetables from the soup, saving the carrots for serving if desired.
9. Drop the noodles into the strained, clear soup and cook them for about one to two minutes, then remove from heat to let them swell.
10. Serve hot soup sprinkled with chopped fresh parsley.