Heide's chicken soup

Ingredients for 8 servings:

• 1 chicken (soup chicken)
• 3 liters of water
• ¼ celery root
• 2 carrots
• 1 stalk(s) leek
• 1 onion(s)
• 2 garlic cloves
• 20 grains of black pepper
• 1 bay leaf
• Salt
• 1 vegetable stock cube
• 250 g noodles (vermicelli)
• Parsley or chives, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Rinse the chicken, preferably fresh from the farm (or thawed frozen chicken in a pinch), and pat dry. Place it in a very large pot with 3 liters of cold water and bring to a boil. Once boiling, skim any foam from the surface so the broth is fairly clear. Then add the following ingredients to the boiling soup in this order: cleaned carrots and celery in large pieces, the halved cleaned leek, whole onions and garlic cloves, peppercorns, bay leaf, and salt. Simmer the chicken soup for at least 2.5 to a maximum of 5 hours. Once cooked, pour the broth through a large sieve into a new pot and season with the stock cube. Cook the vermicelli in the soup for 4 minutes. Remove the skin and bones from the chicken and divide it between soup bowls. Ladle the soup over the top, garnish with parsley or chives to taste, and serve. Serve with a slice of farmhouse bread. My favorite comfort food. A traditional, fortifying soup. It has a restorative effect. It’s especially popular for colds or as a fortifying boost after childbirth.