🍽️ Grandma's Chicken Soup with Noodles

Name: Grandma's Chicken Soup with Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 kg chicken (1 chicken); 3 onions; 2 bay leaves; 12 black peppercorns; salt; 300 g celeriac (0.5 celeriac); 400 g large carrots (3 large carrots); 150 g small leek stalk (1 small leek stalk); 150 g parsnips (2 parsnips); 150 g parsley root (3 parsley roots); 200 g Hokkaido pumpkin (1 piece); 175 g whole grain soup noodles; 2 stalks lovage

512 kcal · 30 min · 4 servings

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Ingredients

1.5 kg chicken (1 chicken)
3 onions
2 bay leaves
12 black peppercorns
salt
300 g celeriac (0.5 celeriac)
400 g large carrots (3 large carrots)
150 g small leek stalk (1 small leek stalk)
150 g parsnips (2 parsnips)
150 g parsley root (3 parsley roots)
200 g Hokkaido pumpkin (1 piece)
175 g whole grain soup noodles
2 stalks lovage

Instructions

1. Wash the chicken thoroughly and place it in a large pot.
2. Pour in 3 liters of water so that the meat is completely covered.
3. Bring the water to a boil.
4. Remove the rising foam with a skimmer.
5. Halve the onions without peeling them.
6. Heat a frying pan without fat on high heat.
7. Roast the cut surfaces of the onions vigorously.
8. Add the roasted onions, bay leaves, peppercorns, and some salt to the skimmed broth.
9. Let the broth simmer on low heat for 15 minutes.
10. Skim the broth again if necessary.
11. Peel and clean half of the celery and carrots.
12. Clean and wash half of the leek.
13. Dice the prepared vegetables roughly.
14. Add the diced vegetables to the pot.
15. Let the soup cook on medium heat with the lid off for 1 1/2 hours.
16. Peel and clean the remaining celery, remaining carrots, parsnips, and parsley roots.
17. Clean and wash the pumpkin and the remaining leek.
18. Cut the remaining vegetables into 2 cm cubes or slices.
19. Remove the chicken from the soup.
20. Remove the skin from the chicken.
21. Separate the meat from the bones.
22. Cut the meat into 2 cm cubes.
23. Set the meat aside.
24. Strain the chicken soup into a second pot through a sieve.
25. Cook the diced vegetables in the broth on medium heat for 10-15 minutes.
26. Cook the noodles in salted water.
27. Drain the noodles.
28. Hold the noodles briefly under running cold water to shock them.
29. Add the noodles and the meat to the chicken soup.
30. Heat the soup again.
31. Wash the lovage.
32. Shake the lovage dry.
33. Pluck the leaves from the lovage.
34. Sprinkle the chicken soup with the leaves.
35. Serve the soup.

Nutrition per serving

kcal: 512
Protein: 64 g · Fett/Fat: 13 g · Carbs: 32 g