Viennese Soup Pot

Peel carrot, wash and clean parsley root and greens, chop both coarsely. Clean the leek, cut in half lengthwise, wash well, cut into pieces. Put all ingredients in a large pot, cover with cold water and boil until meat is tender. Strain carefully, remove chicken from bones, cut into small cubes, as well as beef. Season soup with salt, pepper, and a bouillon cube if desired. Cook soup noodles in salted water until al dente, divide among four plates with the chicken and beef cubes, pour soup over them, sprinkle some chives and serve immediately.

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