This recipe is from Haaretz's archives.


1 whole chicken cut into 8 parts
1 carrot cut into cubes
1 onion cut into cubes
1 celery cut into cubes
1 head of parsley chopped finely
500 grams of thin egg noodles
2 tablespoons of chicken soup mix
2 liters of water


1. Fill a wide-bottomed pot with the 2 liters of water and add all the ingredients except the egg noodles.

2. Bring the liquid to a boil and skim off the fat from the top of the soup. Let the soup cook on a low heat for another 40 minutes.

3. After 40 minutes have passed, add egg noodles and let cook for another 7 minutes.

4. Adjust seasoning and serve.