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🍽️ Grandma's Chicken Noodle Soup with Vegetables

512 kcal · 30 min · 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

Instructions

1. 1. Thoroughly wash the chicken.
2. 2. Place the chicken in a large pot.
3. 3. Pour in 3 liters of water until the meat is completely covered.
4. 4. Bring the water to a boil.
5. 5. Remove the rising foam with a skimmer.
6. 6. Halve the onions without peeling them.
7. 7. Heat a frying pan over high heat.
8. 8. Place the onion halves in the pan without any fat.
9. 9. Roast the cut sides vigorously.
10. 10. Add the roasted onions to the skimmed broth.
11. 11. Add bay leaves.
12. 12. Add peppercorns to the soup.
13. 13. Lightly salt the broth.
14. 14. Simmer the soup for 15 minutes over low heat.
15. 15. Skim the broth again if necessary.
16. 16. Peel and clean half of the celery.
17. 17. Peel and clean half of the carrots.
18. 18. Clean and wash half of the leek.
19. 19. Roughly dice the prepared vegetables.
20. 20. Add the diced vegetables to the pot.
21. 21. Let the soup cook uncovered over medium heat.
22. 22. Cook the soup for 1 1/2 hours.
23. 23. Clean and peel the remaining celery.
24. 24. Clean and peel the remaining carrots.
25. 25. Clean and peel the parsnips.
26. 26. Clean and peel the parsley roots.
27. 27. Clean the pumpkin.
28. 28. Wash the remaining leek.
29. 29. Cut the vegetables into 2 cm cubes.
30. 30. Cut the leek into 2 cm thick slices.
31. 31. Remove the chicken from the soup.
32. 32. Remove the skin from the chicken.
33. 33. Separate the meat from the bones.
34. 34. Cut the meat into 2 cm cubes.
35. 35. Set the meat aside.
36. 36. Strain the chicken soup through a sieve.
37. 37. Pour the broth into a second pot.
38. 38. Add the diced vegetables to the broth.
39. 39. Cook the vegetables over medium heat.
40. 40. Cook the vegetables for 10 to 15 minutes.
41. 41. Cook the noodles in salted water.
42. 42. Drain the noodles.
43. 43. Hold the noodles briefly under cold, running water.
44. 44. Add the noodles to the chicken soup.
45. 45. Add the meat to the chicken soup.
46. 46. Reheat the soup.
47. 47. Wash the lovage.
48. 48. Shake the lovage dry.
49. 49. Pluck the leaves from the lovage.
50. 50. Sprinkle the finished soup with the leaves.
51. 51. Serve the chicken soup.

Nutrition per serving

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