Clean and wash the chicken well, place in cold water and bring to a boil. Skim off any rising egg white and degrease the soup repeatedly.
Clean the root vegetables, cut into sticks about 0.3 cm thick. Slice the onion, cut in half and brown the two halves, cut side down, in a frying pan over high heat until almost black.
Place spices in a linen bag or tea bag and add to the soup with the onion halves, season with salt.
When the chicken is cooked soft, add the chopped root vegetables and cook until tender to the core.
Remove the chicken from the soup, peel off the skin, remove the large bones, and cut the chicken meat into even pieces.
In the meantime, cook the soup noodles in the soup until soft.
Serve the soup hot in a preheated soup pot with chicken, vegetables and noodles and sprinkle with chives.
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