Chicken Noodle Soup

Coarsely dice the celery, carrot and parsnip, and put in a bowl.

• 5.3 oz Celeriac (w/o skin)
• ½ Carrot (~ 1.7 oz)
• ½ Parsnip (~ 1.6 oz)

Cut the chicken into bite-size pieces.

• 4.4 oz Chicken breast

Heat the olive oil in a pot over medium heat and fry the vegetables and chicken for approx. 5 minutes until the chicken turns golden brown.

• 1 tsp Olive oil

Add the chicken bouillon, bring to a boil and season with salt, pepper, parsley, and allspice. Let simmer for approx. 10 minutes until the vegetables are cooked but still have a bite to them.

• 1 ⁠2⁄3 cups Chicken broth
• Salt
• Black pepper
• 1 tsp Parsley flakes
• ½ tsp Allspice

Add the noodles and let simmer until the noodles are tender.

• 1.4 oz Egg noodles

Finely chop the parsley, stir into the soup and serve.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!