Chicken noodle soup

The base of the soup is a clear chicken broth. It can be made in advance, with the noodles cooked portion by portion.

Ingredients

For 1–1.5 litres of water

• chicken drumsticks (or other cuts, but not breast) — 2
• celery root or stalks
• carrot — 1
• onion — 1
• peppercorns — 10
• bay leaves — 3
• salt — to taste
• garlic — 1 clove
• dill (or other herbs) — 3 sprigs
• homemade noodles — about 30 g

Method

1. Rinse the chicken; peel and cut the vegetables.
2. Pour cold water into a pan and add the chicken and all the vegetables. Add the peppercorns and bay leaves. Do not salt yet.
3. Set over a medium heat, bring to the boil and turn the heat right down. Simmer for 1–1.5 hours, partly covered. Skim off the foam from time to time.
4. When it is done, take out the chicken, put it in a bowl, remove the bones and skin and pull it into pieces with a fork.
5. Strain the broth through a sieve and discard the vegetables, peppercorns and bay leaves.
6. Return the chicken to the clear broth. The base is ready.
7. Add a little garlic and herbs at the end.
8. Alternatively, add the salt and noodles straight to the broth and cook until the noodles are done.