This soup took me by surprise. It was the colour and consistence that turned out different but nothing wrong with the taste. One of the carrots I had was a purple one, and hence it became purple soup.
The soup was to be a warming, curing and comforting one, and it was.
800 g chicken thighs and legs, skinned
8 dl water
50 g celeriac, 2 carrots, 1/2 zhuccini, 1 onion, 3 cm fresh ginger
150 g egg noodles
Juice of 1 lemon, salt and pepper, thyme, 2 bay leaves, parsley
Start with the chicken and cook it with 1 chopped celeriac, carrot and onion, with the bones and all, for an hour. Set the chicken pieces on a plate and bone them. Set a side.
Chop the carrots into buttons and dice the zhucchini. Chop the onion and the ginger. Boil them on the chicken broth, and add all the herbs but the parsley. Cook until almost done. Add the noodles and the chicken. Bring to boil. Add the lemon juice and some salt and pepper. Add some dried chili.