Classic Dutch Chicken Soup (Goed Gevulde Kippensoep)

1.Place the whole chicken in a large soup pot and cover with 2.5 liters (10 cups) of cold water. Bring to a gentle boil over medium heat, skimming off any foam that rises to the surface.

2.Add the onion, garlic, bay leaves, peppercorns, and 1 teaspoon salt to the pot. Reduce the heat and simmer gently for 45 minutes, partially covered.

3.Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the solids. Skim off excess fat if desired.

4.Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the carrots, parsnips, celeriac, leek, and celery. Sauté for 5 minutes until slightly softened and aromatic.

5.Add the sautéed vegetables to the strained broth. Bring to a gentle simmer and cook for 15 minutes, or until the vegetables are just tender.

6.Meanwhile, remove the skin and bones from the chicken. Shred the meat into bite-sized pieces and discard the skin and bones.

7.Add the shredded chicken and vermicelli noodles to the soup. Simmer for 5-7 minutes, or until the noodles are cooked through.

8.Taste and adjust seasoning with salt and freshly ground black pepper. Stir in chopped parsley and chives (if using) just before serving.

9.Ladle the soup into bowls and garnish with extra parsley. Serve hot with rustic bread.