Chicken Noodle Stew

Ingredients

Directions

1. 1

   Wash the chicken. Put it in a pot and cover it with salted water (approx. 1.5 litres). Add bay leaves, peppercorns and tomato paste, bring to the boil and simmer for about 1 1/4 hours. In the meantime clean the soup greens, peel the celery root and carrots. Wash the vegetables and cut into small pieces. Clean the fennel, put some fennel greens aside.

2. 2

   Wash the fennel and remove the stalk. Cut the fennel into small pieces. After 30 minutes add soup green and fennel to the chicken stock. Peel and slice the onion. Dice bacon finely. Cook pasta in boiling salted water for about 8 minutes, then drain. Melt the fat. Fry bacon and onion slices in it. Take the chicken out of the broth and add the bacon mixture to the broth. Cook for another 5 minutes. Remove meat from skin and bone, cut a little smaller. Warm up chicken and noodles in the soup.

3. 3

   Melt the fat. Fry bacon and onion slices in it. Take the chicken out of the broth and add the bacon mixture to the broth. Cook for another 5 minutes. Remove meat from skin and bone, cut a little smaller. Warm up chicken and noodles in the soup. Season to taste with salt and pepper. Serve stew garnished with fennel green

4. 4

   With 6 people: