Clear Chicken Soup With Noodles

The weather outside is awful. Cold and flu season on.
Below I will give you one recipe for mother of all soups. Soup that all polish grandmothers thinks has a magical power of healing. This is the soup that would be served as a starter for Sunday Dinner in its clearest way, or when you will be ill with all the "adds on", to build up your health.
Prepared on Sunday will be turned to soup of your choice for quick and healthy Monday lunch, as its perfect as a base.

You have to be patient with this soup, it might take about 3 hours to cook.

Its so important and well known in polish cuisine that it has its own name, never to be called "Chicken Soup" is called ROSOL.

ROSOL:
Ingredients for about 10l pot
1 medium chicken
1 large onion
2kg of carrots
1 bunch of celery or (as originally would be added) 1/2 of celeriac
1 large leek
2 medium parsnip
4 bay leafs
4 old spice
4 dehydrated wild mushrooms
salt and pepper for seasoning

to serve:
flat leaf parsley
dill
Fideo kind pasta (Short thin strands of pasta that are slightly curved. Fideo pasta is commonly partners with veggies and lean proteins to be used in various soup recipes).
/But the best would be home made pasta

How to make:

Place chicken in large 10 litre pan, cover with cold!! water, together with 5tsp of salt, bay leafs, old spice od dehydrated mushrooms. Bring to boil on low heat and simmer, uncover for another 30 to 45 minutes. There will be foam like appearing on the surface, take it off gently with a spoon.
In mean time: Peel the onion, slice in half and burn (yes burn) the surface on the hob or in the oven, just the surface, has to be black burnt in places. Peel and wash all the rest of vegetables.
Add them all (with burnt onion)to the simmering chicken after this 45minutes. Add more water if needed, everything has to be cover, but just. Simmer, uncover on very low heat until the carrots will be cooked thru.

Soup should be yellow in colour, rich in taste and clear with consistency. Season with salt and pepper.

Serve always with pasta, garnished with chopped dill and parsley leafs and red hot  (as boiling hot, not peppery). Served like that is a very light starter, great before big Sunday roast.
You can also add cooked chicken, vegetables and have it as full meal.

This soup is great as a base for tomato/mushroom/cucumber/broccoli or whatever you like soup.

You can freeze the stock for later, as a base soup or later.

Use chicken for a nice pie.

Vegetables can be used as a adds on to your Sunday Dinner.

This soup always warms me up and remind me of Sundays back home.