Servings: 12
Calories: 324kcal
Equipment
- 6-quart Dutch oven or stock pot
- Wooden spoon
- Colander
Ingredients
- 1 whole organic 4-5 lb hen chicken (chicken breast or thighs with bone-in and skin-on are optional)
- 4 whole organic carrots, sliced
- 3 whole parsley roots, sliced (a parsnip is an option)
- 1 onion, cut in half
- 1 small slice of hot Hungarian pepper (optional)
- 2 tbsp Himalayan salt
- 2-3 organic celery ribs, sliced
- 450 g package of fine thin noodles (homemade noodles are an option)
- 3-4 quarts water
- 1 tsp peppercorns
- 1 handful of parsley greens, loosely chopped
Instructions
- Start by preparing your chicken: rinse off any excess fat or skin, and then cut into cubes.
- In a large pot, heat up some oil over medium-high heat and add in the cubed chicken. Sauté for about 5 minutes or until the chicken is lightly browned.
- Add in the carrots, onions, parsley root, and pepper (if using). Sauté for another few minutes. Add in the salt and pepper to taste.
- Pour in the water and bring it up to a simmer. Cover and cook for about 1 hour or until the chicken is cooked through.
- Add in the celery and noodles, stir, and cook for another 10-15 minutes or until the noodles are cooked to your liking. Taste and adjust seasonings as needed.
- Serve with a sprinkle of parsley greens, if desired.
Video
Notes
- If you are using homemade noodles, it’s best to add them at the end after all of the other ingredients have been cooked.
- If your soup is too thick or watery, adjust accordingly by adding more water or reducing the heat.
- For a gluten-free version, substitute rice noodles or quinoa for the traditional fine thin noodles.
- For a vegetarian version, substitute cubed tofu for the chicken.
- If you’re looking for more heat, add some hot sauce or chili flakes to your soup.
Nutrition
Calories: 324kcal
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