Ingredients

The following ingredients have 4 Servings
  • 3 chicken thighs (skinless)
  • 1 medium carrot (peeled)
  • 1 small zucchini
  • 1 piece of celeriac/celery root (the size of a medium potato, peeled)
  • 1 small piece of turnip/swede (the size of a small potato, peeled)
  • 5⅘ cups vegetable stock (adjust the amount to suit your taste)
  • 3 thin vermicelli nests (or equivalent amount filini pasta)
  • 1 bay leaf
  • 2 whole allspice (or ⅕ teaspoon ground allspice)
  • ⅓ teaspoon turmeric powder (adds colour (optional))
  • Handful of fresh parsley
  • Sea salt and pepper to taste

Instruction

  • In a large pot combine the chicken with the water (add a little less than the recommended amount to start with), cover and bring to boil. Once bubbles start appearing lower the heat to a simmer, skim foam, add the stock cubes, a handful of fresh parsley, bay leaf and allspice, cover and continue simmering for 30 minutes.
  • In the meantime boil the vermicelli in salted water (approx. 3 minutes), strain and set aside.
  • Spiralize the celeriac, carrot, turnip and zucchini (place the spiralized zucchini in a separate bowl) and set aside.
  • After 30 minutes of cooking remove the parsley (do not remove the soup from the heat), place the chicken on a plate/cutting board, separate the meat from the bone and put the meat back in the pot.
  • Add the turmeric (optional), celeriac, turnip and carrot, cover and continue simmering for 5 minutes (you might have to bring the soup to the boil again after you've added the vegetables and then lower the heat to a simmer). Add the zoodles (zucchini), stir and cook for 1 minute. Remove from the heat, top up with more water if required and adjust the seasoning.
  • If you plan to serve the soup straight away add the vermicelli into the pot. Alternatively add small amounts to individual soup portions (if you leave the vermicelli in the pot it will become soft and mushy). Serve with a garnish of fresh herbs.