Hühnersuppe mit Nudeln

Ingredients

• 1whole chicken — about 1.5 kg
• 2carrots
• 1leek
• 1celery root piece — cubed
• 150 gegg noodles
• 2 Lwater
• 2 tbspfresh parsley
• 1bay leaf
• to tastefine sea salt and black pepper

Method

1. Begin by placing a large pot over medium heat and adding 2 tablespoons of butter. Allow the butter to melt completely, then add 1 finely chopped onion. Stir occasionally and cook until the onion becomes translucent and fragrant, ensuring it does not brown.
2. Prepare the vegetables by peeling and slicing 2 carrots, cleaning and slicing 1 leek, and peeling and dicing 1 piece of celery root. Add these vegetables to the pot with the softened onion, stirring to coat them in the butter. Cook for about 5 minutes until the vegetables start to soften, releasing their aroma.
3. Place the whole chicken into the pot with the vegetables. Pour in 2 liters of water, ensuring the chicken is fully submerged. Add 1 bay leaf and a pinch of fine sea salt. Bring the mixture to a gentle boil over medium-high heat.
4. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 1 to 1.5 hours, or until the chicken is cooked through. The chicken should be tender, and the meat should easily pull away from the bones.
5. Carefully remove the chicken from the pot and set it aside to cool slightly. Meanwhile, add 150 g of egg noodles to the simmering broth. Cook the noodles until they are tender, stirring occasionally to prevent them from sticking.
6. While the noodles cook, shred the cooled chicken meat, discarding the skin and bones. Once the noodles are done, return the shredded chicken to the pot. Stir to combine and let it heat through for a few minutes.
7. Taste the soup and adjust the seasoning with additional fine sea salt and black pepper as needed. Finish by stirring in 2 tablespoons of freshly chopped parsley. Serve the soup hot, allowing the flavors to meld together beautifully.