Noodle Soup with Vegetables and Chicken

Ingredients

• 1 Suppenhuhn (ready to cook)
• 1 bundle of soup vegetables
• 2 Bay leaves
• 3 allspice berries
• Salt
• 250 g spiral noodles
• 3 Carrots
• 2 stalks celery
• 0.5 stalk leek
• 2 Garlic cloves
• 2 tbsp freshly chopped parsley
• pepper (ground in a mill)

Instructions

1. 1.

   Wash the chicken and place it in a tall pot.

2. 2.

   Wash, trim, and cut the soup vegetables into large pieces; add them to the chicken along with the spices and a pinch of salt. Fill with enough water to just cover everything, bring to a boil, skim off the foam that rises, then simmer over medium heat for about 1 hour.

3. 3.

   Cook the noodles in boiling salted water until al dente, drain, rinse under cold water, and set aside.

4. 4.

   Peel the carrots and slice them into thin rounds. Wash, trim, and slice the celery into thin rounds as well. Halve the leek lengthwise, rinse, trim, and cut into thin rings. Peel and crush the garlic cloves.

5. 5.

   Remove the chicken from the broth, set aside to cool, then remove the skin, detach the meat from the bones, and chop it into small pieces.

6. 6.

   Strain the broth and bring it back to a boil in a new pot. Add the vegetables and garlic; simmer for about 10 minutes. Then add the noodles and chopped chicken, season with salt and pepper, sprinkle parsley, taste, and adjust seasoning as needed. Serve in deep bowls.