Chicken soup

Ingredients for 4 servings:

• 1 soup chicken (approx. 1 – 1.2 kg)
• 1 onion(s)
• 2 ½ liters of water
• 1 tsp, heaped salt
• 2 bay leaves
• 4 grains allspice
• 10 peppercorns
• 1 piece(s) celeriac, approx. 200 g
• 3 m.-sized carrot(s)
• 2 stalk(s) leeks (thin stalks)
• 125 g soup noodles
• 2 tbsp parsley, flat, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

mother’s way

Peel the whole onion and place it inside the washed chicken. Place it in a pot, pour cold water over it, and bring to a boil on the stovetop. Add salt and spices (tip: put spices in a spice bag or tea strainer. This saves you having to fish them out later). Reduce the heat and simmer over low heat for 1 1/2 hours. Meanwhile, peel and dice the celery and carrots. Trim the leek and slice it into rings. Remove the spices. Add the vegetables to the pot and simmer for another 1/2 hour. Meanwhile, cook the noodles separately in a pot according to the instructions. Rinse with water in a colander and drain. Remove the chicken from the pot, keeping the soup warm. Skin it, remove the meat from the bones, and cut it into bite-sized pieces. Add the noodles and meat to the soup and heat briefly. Finally, sprinkle the parsley over the top. When serving, the seasoning kit with salt, pepper, and the bottle of Maggi seasoning should, of course, be on the table, just like in the old days. Note: The ingredients are for four servings as a main course. As an appetizer, it makes approximately 12 plates.