Noodle soup with chicken thighs

Ingredients for 3 servings:

• 500 g chicken thighs, fresh
• 500 g soup vegetables (carrots, celery, leek)
• 3 m.-sized onion(s)
• 1 small bunch of parsley, for garnishing
• 1 tbsp parsley, frozen
• 1 tbsp frozen mixed herbs
• 2 tsp instant chicken broth
• 2 tsp vegetable broth, instant
• some salt and pepper
• some sweet paprika powder (for the chicken thighs)
• 250 g pasta (spirelli)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Noodles with soup vegetables and fried chicken legs

Clean, dice, or slice the soup vegetables. Dice the onion for the soup, and slice the other two. These will go in the pan with the chicken thighs later. In a pot (mine holds 3 liters), add the soup vegetables plus the onion and the chicken thighs (2-4, depending on the size and number of people). Fill with water until just below the rim. Add salt, pepper, and the instant broth (if the chicken thighs are nice and fatty, you can do without chicken broth), and simmer for about 20 minutes, depending on the size of the thighs. In a second pot, cook the noodles in lightly salted water until al dente (definitely not too soft, they will still swell in the soup) and drain in a colander. When the soup is ready, remove from the heat and return the pan to the pan. Add a little fat, the sliced ​​onions, and the chicken thighs (seasoned with paprika, salt, and pepper if desired) to the hot pan and fry until well browned (be careful, the onions burn easily and will then be inedible). Meanwhile, stir in the frozen herbs to the soup pot, add the drained pasta, and season to taste. Sprinkle with chopped parsley and serve.