* 1.8kg large whole chicken
* 2 heads of Celery
* 1 Carrot
* 1 Parsnip
* 150g Champignon mushrooms
* Salt, Peppercorns
* Parsley, Ginger

===Method===
* Pluck and dress a fowl, don't forget to remove the Parson's nose
* Dismember at the joints and give a a good Boil.
* Pour off the water, wash the Meat well in cold water.
* Put it onto Boil again in fresh water and let it Simmer gently.
* Remove the scum carefully as it rises.
* Meanwhile take two nice heads of Celery, one Carrot, one Parsnip and some champignon Mushrooms and cut them in longish thin pieces.
* When the fowl is half cooked add these Vegetables and some Salt.
* Put parsley, peppercorns and some ginger into a linen muslin bag a and put the bag into the soup.
* Cook till the Meat is quite tender.
* Meanwhile make some Noodle dough, cut it into very fine Noodles, drop these into Boiling water to which some Salt has been added.
* When they rise to the surface strain them, and when the Meat is quite tender dish the Soup together with the Meat and Noodles.

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