Wash and cut the chicken, chicken giblets and giblets briefly in hot water and add cold water.
Add root vegetables and spices and boil everything for about 30 minutes until soft. Strain, rinse chicken and giblets in cold water, remove and cut into small pieces.
Reduce chicken soup to about 1 quart, making it more hearty. Season to taste with salt and nutmeg.
Arrange chicken soup in hot plates and serve with chicken, if desired.
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