Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Soup
4
In a large pot, heat the stock with the onion, carrot, celery, turmeric, salt and black pepper and bring to a boil. Turn down the heat and simmer 15 minutes.
StoveLarge pot
5
Add the noodles to the pot and cook 8–10 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.
6
Remove the onion from the pot.
7
Ladle the hot soup into bowls, with the vegetables.
8
Sprinkle the chopped dill on top.
285calories
13 gprotein
41 gcarbs
6 gfat
● protein 19%● carbs 60%● fat 21%
Per serving, servings (calculated for this version)
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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)
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