* 800 g chicken
* 2 onions
* 1 carrot
* 1 parsnip
* 1 piece of celery
* 1 parsley root
* green parsley
* salt to taste
Bring the meat to a boil, froth a few times and let it boil over low heat, putting some of the salt. The soup should not boil, but only smolder. The rest of the salt will be added at the end.
The vegetables are put when the meat is half cooked. You can add other vegetables to what I put, depending on what you like: potatoes, kale, cauliflower, etc.
When the meat and vegetables have boiled, remove them from the soup and strain it. It is no longer boiled, but kept warm, and before being served, it is heated, as it must be served hot.
Serve with any addition you like: noodles, noodles, semolina dumplings and chopped green parsley.