Chicken In The Pot
|Chicken||5 Pound (1 Whole)|
|Chicken bouillon cube||1|
|Parsnips||4 , cut and sliced into thin strips|
|Carrots||4 , cut and sliced into thin strips|
|Celery root||1⁄2 , cut into wedges|
|Celery||1 Bunch (100 gm), cut into strips|
|Leeks||4 , cut and sliced into thin strips|
|Fresh parsley sprigs||4|
|Fine noodles||7 Ounce (1 Package)|
Clean chicken and put into cold water, enough to cover, in pot.
Bring to a boil, after seasoning with salt and pepper.
Add chicken bouillon cube and cover.
Simmer for 1 1/2 hours, or until chicken is well cooked.
Then add strips of vegetables according to the length of time each one takes to become firm.
Parsnips, carrots, celery and celery root should be cooked first.
Then add the onions and leeks and fresh parsley.
Vegetables should be cooked until they are bright and firm, not soggy or mushy.
Cook noodles separately until they are firm.
Chicken in the pot is ready when the meat literally falls off the bones.
Use deep and wide soup bowls.
Place pieces of chicken in the bowl, arrange vegetables in attractively and then add the soup.
Spoon in the noodles.
Cook the innards in about two cups of water separately.
Then add the stock to the soup.