Italian chicken soup

Ingredients for 8 servings:

• 1 soup chicken
• 1 onion(s)
• 2 carrots
• 1 parsley root(s)
• ¼ celeriac
• ½ stalk(s) leek
• 2 garlic cloves
• n. B. Marjoram, fresh
• 1 piece(s) organic lemon peel
• 1 tbsp peppercorns, white
• 4 tbsp olive oil
• 4 tbsp tomato paste
• ¼ liter white wine, Italian
• 2 ½ liters of water, cold
• 150 g Italian soup noodles
• 4 tbsp Parmesan or Pecorino, freshly grated
• salt and pepper
• n. B. Thyme, fresh
• e.g. rosemary, fresh

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 5 minutes

Wash the chicken thoroughly. Wash and peel the carrots, parsley root, and celeriac. Cut the leek lengthwise and wash thoroughly. Wash the herbs and shake dry. Heat the olive oil. Halve the onion (with skin on) and fry in it, then add the herbs. Add the tomato paste and braise briefly. Deglaze with water and white wine. Now add the chicken, peppercorns, garlic (with skin on), lemon zest, and 1 1/2 tablespoons of salt. Bring to a boil over high heat, then reduce the heat and simmer gently for 1 1/2 hours. Turn the chicken occasionally. After 1 hour, add the vegetables. Meanwhile, cook the pasta in plenty of salted water according to the package instructions until al dente. When the cooking time is over, remove the chicken and any larger pieces of vegetables from the broth and strain the rest. Remove the meat from the chicken. Cut the vegetables and meat into bite-sized pieces. Add the pasta to the broth and season with salt and freshly ground pepper, if desired. Ladle the soup into deep bowls, drizzle with olive oil if desired, and sprinkle with grated cheese. Serve hot.