Chicken Broth with Noodles

Ingredients

• 1.2 kg chicken stock pot (1 chicken stock pot)
• 1 onion
• 1 bunch of soup vegetables
• 1 bay leaf
• 10 peppercorns
• 1 nutmeg flower
• 3 sprigs parsley
• 100 g soup noodles
• 1 tomato
• 200 g peas
• Salt
• Pepper
• lovage for garnish

Instructions

1. 1.

   Wash the chicken inside and out, place it in a stock pot, cover with cold water. Peel and halve the onion, roast it cut-side down in a non-stick pan. Wash, trim, and chop the soup vegetables. Add the spices and parsley, combine everything with the chicken. Heat slowly until boiling, skim off foam, then simmer on low heat for about 1 hour.

2. 2.

   Remove the chicken from the broth and strain through a sieve, skimming fat. Return 1.2 L of broth to the pot; freeze or use the rest elsewhere. Cook noodles in plenty of boiling salted water. Remove skin and bones from the chicken, cut meat into bite-sized pieces.

3. 3.

   Briefly blanch the tomato, shock, peel, quarter, deseed, and dice it; add peas to the broth and cook for 5 minutes. Warm the chicken with tomatoes in the broth, add noodles, and adjust seasoning. Serve garnished with lovage.