How to cook
The chicken is washed, cut into portions, by separating its spine (use it to prepare a chicken broth). Season the chicken with salt and black pepper.
Cook it briefly in a pan with 2 tbsp. of heated vegetable fat.
Put it in a deep pot and pour the hot chicken broth over it. Add the parsley roots in it. Leave it to simmer on a low heat for 25-30 minutes.
Remove the chicken and leave it to cool. Debone it and cut it into small pieces.
The vegetables - onions, leeks, peppers and carrots cut into small cubes. Saute them in the pan with the chicken fat.
Add them into the pot along with the chicken pieces. Leave the soup to simmer for another 10 minutes.
Strain the corn and add it to the pot along with the noodles. Boil for another 7-8 minutes until the noodles are fully cooked.
Sprinkle with chopped parsley.
Add the cream just before serving the chicken soup.
Season with lemon juice.
The rich winter chicken soup with corn is ready.