Summary

Ingredients

• 2 onion (s), not too small
• 0.5 ½ soup chicken, fresh (approx. 1.5 kg)
• beef, possibly
• 0.5 ½ celery root
• 0.5 kg ½ carrot (s)
• 1 bunch herbs (parsley, chives and possibly lovage
• 1 piece (s) ginger (about the size a thumb)
• 250 g paprika (s), sweet (e.. mini paprika - Corno di Toro)
• 250 g parsley root (s)
• 1 chilli pepper (s), red
• salt and pepper
• Noodles (soup noodles)
• Salt water
• 2 liters water

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Instructions

1. The onions are halved and seared in a pan without any fat on the cut surface. The onions turn slightly black, but give the soup a wonderful yellow color and a lot of flavor.
2. Place the onion halves, the soup chicken, three level teaspoons of salt with 2 liters of water in a large saucepan and cook over low heat.
3. Cut the vegetables very finely and add them as well. Layer the peppers, the peeled ginger in one piece and the cleaned chilli pepper on top. Be sure to remove the seeds from the chilli, otherwise the soup will be too hot. Now let the whole thing stand for at least three hours on the lowest heat and remove the foam every now and then.
4. You can then take the chicken out and prepare a fricassee from the meat. I put it back in the soup after triggering. Always cook the noodles in an extra saucepan until they are soft and do not add them to the soup, as the starch could make the soup cloudy. Add the pasta and herbs before serving.
5. As a variation and for meat lovers, you can also cook a piece of beef (wrong fillet or plate or similar) in the soup. I do this every now and then when we have a lot of visitors. Then I increase the amount of ingredients accordingly, except for the ginger and the chilli pepper.