Chicken soup with spring vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Onions peel, halve. Peel, wash and coarsely chop half of the carrots. Wash parsley, shake dry and cut off the stems.

2. 2

   Chicken wash. Put it in a large pot with onions, carrot pieces, parsley stalks, bay leaf, peppercorns and about 2 tsp. salt. Add 2 1/2-3 l water (the chicken should be covered). Bring to the boil, cover and simmer for 1 1/2-1 3/4 hours.

3. 3

   Skim foam from time to time.

4. 4

   In the meantime, clean and wash the cauliflower and cut it into very small florets. Rest peel and wash the carrots, cut them in half lengthwise and cut into slices.

5. 5

   Lift the chicken out of the stock and let it cool down a little. Pour broth through a fine sieve into a pot. Add the cauliflower and carrots, bring to the boil and simmer covered for 8-10 minutes.

6. 6

   Cook the pasta in boiling salted water according to the instructions on the packet. Remove the skin from the chicken and remove the meat from the bones. Cut meat into bite-sized pieces. Heat the broth with the frozen peas for 3-4 minutes.

7. 7

   Chop the parsley. Drain the noodles and add to the soup. Season soup with salt and pepper. Sprinkle with parsley.

Nutrition Facts

KCAL
430 kcal

CARBS
33 g

FATS
15 g

PROTEINS
37 g