Chicken Vegetable Soup with Noodles

Ingredients

• 1.2 kg soup chicken
• 2 Bay leaves
• 2 allspice berries
• 1 Carrot
• 2 stalks celery
• 0.5 stalk leek
• 200 g whole wheat noodles (fettuccine)
• Salt
• Pepper
• 4 tbsp chopped chives

Instructions

1. 1.

   Wash the soup chicken, pat dry and place it with bay leaves and allspice in a large pot. Pour about 2 liters of cold water over it so everything is covered. Bring to a boil and simmer gently at medium heat for about 2 hours.

2. 2.

   Clean, wash, and peel the carrot, celery, and leek. Slice the celery into thin rings. Cut the carrot and leek into julienne strips.

3. 3.

   Remove the chicken from the soup, let it cool, then strain the broth into a new pot. Skim off any fat if needed, add the vegetables and noodles, bring to a boil again and simmer for 5–10 minutes at medium heat until the noodles are al dente. Season with salt and pepper.

4. 4.

   Meanwhile, remove the skin from the chicken, separate the meat from the bones, and cut into bite-sized pieces. Return the chicken to the soup, let it heat through, ladle onto plates, and sprinkle with chopped chives before serving.