Chicken leek soup with beans and noodles

Ingredients

Directions

1. 1

   Wash the chicken, dab dry and lightly salt from the inside. Put 1.8-2 litres of water in a large pot. Add chicken, thyme and bay leaf and bring to the boil in an open pot. Use a ladle to skim off the foam occasionally.

2. 2

   Cook over medium heat for about 1 1/2 hours. In the meantime clean, peel, wash and chop the soup vegetables. Peel onion and cut into large pieces. After about 30 minutes add soup vegetables and onion to the soup.

3. 3

   Prepare the pasta in salted water according to the instructions on the packet. Drain and allow to drain. Clean, wash and cut the leek into pieces. Rinse beans briefly and drain. Remove the chicken from the broth and let it cool down.

4. 4

   Pour stock through a sieve and degrease if necessary. Put the stock and tomatoes in a pot, chop the tomatoes. Bring to the boil and let it boil down for about 15 minutes. In the meantime, remove chicken meat from skin and bone and cut into bite-sized pieces.

5. 5

   Add leek, beans, pasta and meat to the tomato stock and cook for about 5 minutes. Season with salt and pepper. Grate cheese finely. Arrange soup in deep plates, sprinkle with cheese and garnish with basil.