Stew with Pasta

Ingredients

• 1000 g chicken drumsticks (4 pieces)
• 2 bunches vegetable stock (about 400 g)
• 150 g peas (frozen)
• 2 Bay leaves
• 6 juniper berries
• Salt
• Pepper
• 100 g whole wheat alphabet pasta

Instructions

1. 1.

   Wash the chicken drumsticks thoroughly, place them in a pot with 1.5 L water and bring to a slow simmer. Skim off any rising foam.

2. 2.

   While the broth is heating, clean, wash and chop the vegetable stock; thaw the peas. Once no more foam rises from the pot, add the vegetable stock, bay leaves, and juniper berries. Season with salt and pepper. Cover and cook over low heat for about 40 minutes.

3. 3.

   Meanwhile, cook the pasta according to package instructions in plenty of boiling salted water for 9–11 minutes until al dente. About ten minutes before the soup finishes cooking, add the peas.

4. 4.

   Remove the chicken drumsticks from the soup and pull the meat off the bones. Remove the juniper berries and bay leaf from the soup. Divide the pasta and chicken into bowls, ladle over the broth, and serve the stew with pasta.