Summary

Ingredients

• 1 chicken, (beef chicken)
• 150 g celeriac
• 150 g carrot (s)
• 150 g peas
• 0.5 stick ½ leek
• some ginger, fresh
• 150 g noodles, (soup noodles)
• 1 bunch parsley
• salt
• pepper
• soy sauce
• Lemon juice

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Instructions

1. In a large saucepan, just cover the chicken with water and simmer for about 2 hours.
2. Then take the chicken out of the resulting stock and let it cool down a little.
3. Meanwhile, dice the celeriac and carrots, cut the leek into fine rings.
4. Then remove the skin, detach the meat from the bones and cut into small pieces.
5. Degrease the brew by pouring it into a tall vessel and skimming off the fat floating on top.
6. Sweat the soup vegetables in a little fat and deglaze with the stock. Add meat, pasta and peas and simmer for 10 minutes.
7. Season with grated ginger, salt, pepper, soy sauce (if you like) and a squeeze of lemon.
8. Arrange with freshly chopped parsley before serving.