Hönssoppa (chicken soup)

Instructions

1. Rinse the chicken under cold water and place it in a large casserole with the cold water. Bring slowly to the boil and skim off the foam from the surface.
2. Add the onion studded with two cloves if you have them, the bay leaves, the peppercorns and the coarse salt. Let it simmer gently for 45 minutes.
3. Peel the carrots and celery and cut them into thick rounds. Clean the leeks and slice them. Add these vegetables to the broth and cook for another 20 minutes.
4. Remove the chicken, shred the meat, discarding skin and bones, then return the pieces to the soup.
5. Cook the noodles separately in salted water, drain them and divide them among the bowls before ladling the soup over.
6. Off the heat, whisk the yolks with a ladle of hot broth, then stir the mixture into the soup without letting it boil. Add the lemon juice and chopped parsley.
7. Adjust the seasoning with salt, a pinch of nutmeg and the pepper, then serve piping hot.