chicken broth soup
Prep: 10min | Cooking: 1.5h
2 pieces chicken, ca. 400g (recommend chicken thigh & drumsticks, with bone)
1 small celery root/ 1 large parsnip
2 garlic cloves
3 celery sticks
2 tbsp fresh/ frozen chopped parsley
1 laurel leaf
2 all spice ("Piment"), whole
250g noodles of choice
juice from 1/2 lemon
* Optional: 1 tsp vegetable stock, powder
Place chicken and vegetables (apart from the celery sticks) in a pot with ca. 1.2l water. Add laurel, all spice, and simmer, covered, for 40min.
Remove vegetables from the soup, and leave chicken to simmer 30min longer, covered. Meanwhile, chop the cooked vegetables that you would like in the soup (suggest all 3 carrots, 1/2 zucchini, 1/2 or all the celery root/ parsnip. I also press the cooked garlic cloves into a paste, add a few tbsp soup to it and mix it until combined before pouring it into the soup).
Remove the chicken from the broth, as well as the laurel leaf and all spice. Add the pasta and the chopped celery sticks, and cook for the recommended time on the pasta packet. Meanwhile, clean the chicken of its skin and bones, and chop into bite sizes.
Add the chopped selected vegetables and the chicken back into the broth, along with the parsley and lemon juice. Season to taste with salt and pepper (ca. 1 tsp salt, 1 tsp pepper). To further enhance flavour, you can add the optional 1 tsp vegetable stock powder.