Chicken soup

Ingredients for 5 servings:

• 1 frozen chicken
• 1 pack of soup vegetables
• some salt
• 2 bay leaves
• some allspice
• 1 pack of mixed vegetables (peas and carrots) frozen
• 200 g noodles (soup noodles)
• some parsley
• n. B. water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 5 minutes

according to grandma’s recipe

Chop the soup vegetables. Place the thawed chicken in a pot of boiling, salted water. The chicken should just be covered with water. If a little bit of chicken still sticks out of the water, that’s okay. Turn the chicken over occasionally while cooking. After the chicken has cooked for 1 hour, add the soup vegetables, allspice, and bay leaves and continue cooking. The chicken should cook for a total of 2 to 2.5 hours (depending on its size). Then remove the chicken from the water and let it cool. Once the chicken has cooled, separate the meat. Remove the meat from the bones and cut into bite-sized pieces. Reheat the soup stock. At the same time, bring a new pot with about 3 liters of boiling water to a boil. Briefly boil the peas and carrots, then add the soup noodles. Cook until the noodles are tender. Then drain the water, leaving only the noodles, peas, and carrots in the pot. Pour the soup stock through a sieve over the vegetables and noodles (the soup vegetables will not be used). Add the meat and parsley. Note: If you plan to enjoy the soup for several days, you can also save some of the soup stock (without the soup vegetables) and add it to the soup later when you boil it.