Chicken soup

Ingredients for 8 servings:

• 1,200 g chicken thighs, 3-4 large
• ¼ celeriac
• 1 stalk(s) leek
• 4 carrots
• 2 onions
• 1 tbsp parsley, chopped
• 2 tbsp salt
• 150 g noodles (soup)
• 1 pack of tomatoes, pureed
• 3 liters of water
• 1 tbsp mustard, medium hot
• 1 tbsp honey
• ½ tsp salt
• pepper
• 2 garlic cloves
• 1 piece(s) of ginger root, approx. 2 cm

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Super tasty, without any flavor enhancers

Bring a large pot of water to a boil. Peel the celery and carrots. Wash the leeks. Peel the onions, ginger, and garlic. Quarter the onion, cut the remaining vegetables into small, equal pieces, and finely chop the garlic and ginger. Add everything to the pot. Wash the chicken thighs and remove the bloody part from the inside of the thigh bone with your fingers. Add the meat to the pot. Add the mustard, honey, and pepper, cover, and simmer gently over medium heat for about 40 minutes. Then remove the chicken thighs, remove the fatty skin, and remove the meat from the bones. Add the pasta and the removed meat to the pot and simmer gently for about 10 minutes. Then stir in the passata and 1/2 teaspoon of salt, adding more pepper if desired. My friends and I are always enthusiastic about this soup; aside from that, it’s good winter medicine.