Chicken soup with vegetables and noodles

Ingredients

Directions

1. 1

   Wash the chicken breast and legs. Peel and quarter onion, wash and halve tomato. Clean or peel the soup greens, wash and drain. Cut approx. 1/3 of the soup vegetables with the parsley root roughly into pieces. Put them together with the chicken parts, 2 litres of cold water, onion, tomato, bay leaf, peppercorns and 2 tsp. salt in a large pot. Bring to the boil, cover and simmer for about 45 minutes

2. 2

   Finely chop the rest of the soup vegetables. Wash parsley, shake dry and chop. Put noodles in boiling salted water and cook according to package instructions. Pour onto a sieve, rinse under cold water and drain

3. 3

   Remove the chicken breast and legs from the broth and pour the broth through a sieve. Put the broth back into the pot. Add vegetables and bring to the boil. Cover and simmer for 8-10 minutes. Remove chicken meat from skin and bone and cut into pieces. Add meat and noodles to the soup, heat briefly and season with salt and pepper. Arrange soup in deep bowls and sprinkle with parsley