Authentic German Chicken Noodle Soup by My Dinner

Ingredients

• 1.5 kg (3.5 lb) whole chicken
• 2 tsp salt (plus more to taste)
• 2 carrots (for broth)
• 1 onion (for broth)
• 0.25 celery root (for broth)
• 0.5 leek (for broth)
• 1 tbsp fresh parsley (for broth)
• 1 tsp peppercorns
• 2 bay leaves
• 3 carrots, chopped (for soup)
• 0.5 leek, sliced (for soup)
• 0.33 head cauliflower, chopped (for soup)
• 300g (2 cup) frozen peas
• 200g (1 cup) german soup noodles
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Wash the whole chicken and place it in a large 5-liter pot, covering with 2.5 liters of water and 2 teaspoons of salt.
2. Bring the water to a boil and skim off the froth from the surface to ensure a clear broth.
3. Add the onion, broth-carrots, celery root, half-leek, parsley, peppercorns, and bay leaves to the pot.
4. Simmer uncovered for 90 minutes, skimming off any scum that rises to the surface intermittently.
5. Remove the chicken, let it cool slightly, then discard the skin and bones while shredding the meat into bite-sized pieces.
6. Strain the broth through a fine-mesh sieve or cheesecloth, discarding the boiled-out vegetables, herbs, and spices.
7. Return the strained broth to the pot and add the fresh soup-carrots, cauliflower, remaining leek, and peas; simmer for 10-15 minutes until tender.
8. Boil the soup noodles in a separate pot of salted water until al dente, then drain.
9. Combine the shredded chicken into the soup pot and serve, adding the cooked noodles to individual bowls to prevent them from becoming mushy.