Chicken soup



  • the back, wings, thighs/drums. Also use breast bone in if you’d like to make chicken salad.
  • one medium to large onion
  • 2 large carrots, or 6 large carrots if you make chicken salad as well.
  • 2 celery stocks
  • 1 pepper
  • one parsnip or/and parsley root
  • 200 grams celery root
  • 2 teaspoons salt
  • egg noodles, I use Egg Spaetzle, or home made.


  1. add chicken in cold water with 2 spoons of salt, add the pealed onion, bring the pot to boil.
  2. with a spoon with holes, remove the foam that it forms when the soup starts to boil.
  3. add the vegies cat to fit in the pot, and bring back to boil.
  4. keep cooking on medium until chicken is cooked. 30 minutes to 45 minutes.
  5. check the chicken with a fork, if it inserts easily, the chicken is done.
  6. with the thongs take out the meat on a plate.
  7. using a large pot similar with the one that the soup was cooked in, and a strainer, pour the soup in the empty pot.
  8. bring the new pot with the clear soup back to boiling, add noodles and cook following the noodle directions.
  9. discard the chicken back, parsnip and celery root. I also discard the celery stalk, but if you keep it you’ll get extra fiber:)
  10. when noodles are done, add back chicken, carrots, and celery cut in small pieces.
  11. serve with lemon juice and freshly cut parsley.


I collect the meat from the back of the chicken and give it to our dog. He loves it!

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