Chicken soup with noodles

Ingredients

Directions

1. 1

   ##peel onions## Wash chicken thoroughly inside and out. Clean or peel 1 bunch of soup greens, wash and chop coarsely.

2. 2

   Put everything in a large pot and cover with 3 1/2-4 l water. Add ## laurel## and 1 heaped teaspoonful of salt. Bring to the boil and simmer at low to medium heat for 1 1/2-2 hours.

3. 3

   From time to time remove the resulting foam with a skimmer.

4. 4

   Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Clean or peel and wash the second bunch of soup greens. Cut ##leek## into thin slices, remaining vegetables into fine strips.

5. 5

   Drain the pasta, rinse with cold water and drain.

6. 6

   Lift the chicken out of the broth. Pour broth through a fine sieve, measure out 3 l (use the remaining broth for other purposes or freeze). Bring 3 l stock to the boil again. Simmer the uncooked soup vegetables in the broth for about 30 minutes.

7. 7

   In the meantime, remove the chicken meat from skin and bones. Cut the meat into small pieces. Cook the frozen peas in the chicken soup for about 5 minutes. Then add the meat and noodles and heat up briefly.

8. 8

   Wash parsley, shake dry and chop. Season soup with salt and pepper. Serve sprinkled with parsley. Serve with brown bread toasted in butter.

Nutrition Facts

KCAL
390 kcal

CARBS
23 g

FATS
21 g

PROTEINS
25 g