1 fowl, about 4 lbs. (chicken)
2 heads celery
1 carrot
1 parsnip
Champignon mushrooms
Salt
Peppercorns
Parsley
Gin ger

Pluck and dress a fowl. Dismember at the joints and boil it well. Then pour off the water, wash the meat well in cold water, put it on to boil again in fresh water and let it simmer gently. Remove scum carefully as it rises. Meanwhile take two nice heads of celery, one carrot, one parsley 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 in a linen bag into the soup. Cook until quite tender. Meanwhile make some noodles dough cut it into very fine noodles, drop these into boiling water to which some salt has been added. When the rise to the surface, strain them, and when the meat is quite tender, dish the soup together with the meat and the noodles.