How to make
Put the chicken bones or backbone into a pot, add one carrot, half a turnip, parsnip, the green part of the leek, one clove of garlic, one sprig of celery and two sprigs of parsley. All these vegetables pre-peeled, washed and arranged.
Drizzle a little oil or olive oil, two pinches of salt and boil a nice broth for about 25 minutes. Strain it and set it aside.
In a blender or food processor, grind the rest of the vegetables without the carrot and part of the turnip, which you cut into small cubes, so that they are visible in the soup.
Fry or stew the finely chopped vegetables with a pinch of salt.
Pour the aromatic broth and when the liquid boils, add the chicken cut into pieces. Boil for about 20 minutes and finally add the noodles, which cook very quickly. Remove it from heat to cool slightly.
For the thickener, beat the yolks with the pinch of salt and a little milk. Put two or three ladlefuls of the chicken soup with them to even out the temperatures. Return the liquid into the pot and stir.
Season with finely chopped parsley and serve the chicken soup without onions with lemon slices. I add lemon juice in it and it turns out great.
Enjoy your meal!
