Serves 8
This is the soup I grew up with, the soup I make when one of us is under the weather (and with our long Canadian winters that happens quite a lot), or just because our son Stefan wants it again and again and I cannot say: not again. This is a soup that is being made quickly and so effortlessly and the compliments I get from Stefan who thinks that I make it as yummy as grandma’s chicken soup are simply priceless and so rewarding.
5 L water
1 whole chicken (about 1.5 kg)
2 onions, peeled
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
500 ml chicken or vegetable stock
Egg noodles (any type you like)
2 eggs (optional)
Sea salt and freshly ground black pepper
Parsley to garnish, chopped
Place the chicken in water in a large pot and bring it to a boil over medium-high heat. Reduce heat to medium-low and cook for 25 minutes, skimming any foam or fat from the broth with a ladle, as necessary.
Add onions, carrots, parsnips and stock and cook for another 15-20 minutes or until all vegetables are tender. Once cooked, remove the onions and discard.
Add noodles and continue cooking for another 5 minutes.
If choosing to add eggs to the soup, whisk the eggs well in a small bowl. Add 3-4 soup spoons of hot soup into the eggs slowly and gradually to bring the temperature of the egg mixture to the same temperature as the soup. This way you avoid having your eggs curdle when added into the soup. Cook for another couple of minutes.
Season with salt and pepper, add the parsley and turn off the soup. Serve hot.
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