Ingredients:

  • 3.5 lb whole chicken, bone-in and skin-on
  • 3 liters cold water
  • 1 large yellow onion, skin on and halved
  • 2 bay leaves
  • 8 black peppercorns
  • 3 carrots, sliced into coins
  • 0.5 celeriac, peeled and diced
  • 1 leek, sliced into rings
  • 250g German egg noodles
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1.5 tsp sea salt
  • fresh parsley leaves

Instructions:

  1. Rinse the 3.5 lb chicken and remove any giblets. Place it in a large pot.
  2. Pour 3 liters cold water over the chicken. Add the halved onion (skin on), 2 bay leaves, and 8 black peppercorns.
  3. Bring to a boil, then immediately turn heat to low. Simmer for 1 hour 15 mins until the meat pulls away from the bone.
  4. Use a spoon to remove the gray foam that rises to the top during the first 20 minutes.
  5. While the chicken cooks, slice 3 carrots into coins, dice 0.5 celeriac, and slice 1 leek into rings.
  6. Carefully lift the bird out of the pot. Let it cool on a plate. Strain the broth through a fine sieve into a clean pot.
  7. Add the carrots, celeriac, and leeks to the strained broth. Simmer for 15 minutes until the carrots are tender but not mushy.
  8. Discard the skin and bones. Shred the meat into bite-sized pieces and return it to the pot.
  9. In a separate pot of salted water, boil 250g German egg noodles until they have a slight bite (al dente).
  10. Stir in 0.25 tsp ground nutmeg, 1 tbsp lemon juice, and 1.5 tsp sea salt. Add the chopped parsley leaves and serve the noodles in individual bowls topped with soup.