1 Chicken (Preferibly Cockrell) – washed, patted dry and cut into pieces.
2 Carrots – Choppes
3 Potatos – Chopped
2 Bell Peppers – Chopped
2 Onions – Chopped
1 Parsnip – Chopped
2 Tomatoes
2 Eggs
Thin Noodles
1 L Vegetable Stock
Lovage / Parsley / Thyme
Salt & Pepper
Boil chicken pieces in 1 L of water with 1 tbsp salt. Simmer for an hour until Chicken in cooked through.
Add onion, carrots, pepper and potatoes and continue to heat until soft. Add Tomatoes, lovage, thyme, parsnip and noodles. Continue to cook for a further 15 minutes, stirring occasionally.
Take off heat and add parsley. Season to taste. Mix two eggs in a small bowl and add a ladle of soup. Mix together and add back to the soup pot (still off the heat). Egg will thicken the soup.
Serve with plenty of crusty bread.
