Noodle soup with chicken, asparagus and lemon

Ingredients for 4 servings:

• 4 chicken legs
• 2 onions
• 2 liters of broth
• 2 bay leaves
• 5 peppercorns
• 250 g pasta, small, e.g. croissants
• 10 stalk(s) asparagus, white
• 50 g peas, frozen
• 1 organic lemon(s)
• 1 pinch(s) of sugar
• salt and pepper
• e.g. parsley for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash the chicken thighs. Heat the broth in a large pot. Peel and halve the onions, then add them to the hot broth along with the bay leaves and peppercorns. Bring the broth to a boil. Add the chicken thighs and simmer for about 45 minutes. Then remove the thighs, remove the meat from the bone, roughly shred it, and set aside. Pour the broth through a sieve into a second pot and bring back to a boil. Peel the asparagus, trim off the woody ends, and cut the asparagus into bite-sized pieces. Add these to the broth along with the pasta and peas and cook over medium heat for 12-15 minutes. Wash the lemon in hot water and halve it. Add the juice of half a lemon and a few lemon slices to the soup as a garnish. Stir in the meat. Season the soup with sugar, salt, and pepper, and garnish with parsley. The soup contains approximately 400 kcal per serving.