Put the chicken and the water in a large pot, bring to a boil and skim off the foam with a spoon. Add the onion, carrot, parsley root, celery and turnip in large pieces and the bay leaves and the peppercorns, season with salt and bring back to a boil. Turn down the heat and simmer at a gentle bubble with a lid 90 minutes.
⚙ SimmeringStoveLarge pot
💡Skim the foam that rises at the first boil, and after that only a gentle bubble: a hard boil makes the soup cloudy.
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2
Remove the chicken from the pot, separate the meat from the skin and bones and cut into pieces.
KnifeCutting board
3
Strain the soup, return it to the pot and bring back to a boil.
ColanderStove
4
Add the noodles to the pot and cook 8 minutes, until the noodles is tender.
Stove
💡Noodles and grains cooked in the soup absorb its liquid and keep softening: add them only at the end, when the soup is ready.
5
Return the chicken meat to the pot. Taste and adjust the seasoning.
6
Ladle the hot soup into bowls, with the chicken meat and the noodles.
7
Sprinkle the chopped parsley on top.
532calories
41 gprotein
14 gcarbs
32 gfat
● protein 32%● carbs 11%● fat 57%
Per serving (1156 g), of 4 servings
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Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
