Chicken soup a la Ujhazi

Ingredients for 6 servings:

• 1 chicken (soup chicken)
• 800 g soup vegetables
• 1 onion(s)
• 100 g savoy cabbage
• 1 red bell pepper(s)
• 1 tomato(s)
• 2 cloves garlic
• 10 peppercorns
• Salt
• 2 pinches of saffron
• 100 g mushrooms, fresh
• 100 g asparagus
• 100 g noodles (vermicelli)
• Parsley

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the chicken, place in a large pot of cold water, and bring to a boil in an uncovered pan. Trim the vegetables and cut them into large strips. Leave the onion, tomato, savoy cabbage, and bell pepper whole. Place the garlic cloves and peppercorns in a tea infuser. Add everything to the soup, season with salt, and saffron. Cover and simmer over moderate heat. Slice the mushrooms, dice the asparagus, and sauté with 2-3 ladles of chicken stock. Remove the chicken from the stock and cut into pieces. Pour hot stock over the chicken. Finely chop the cooked vegetables. Remove the savoy cabbage, tomato, bell pepper, onion, and tea infuser. Cook the pasta in a separate pot. Add the extra cooked vegetables and the cooked pasta to the meat. Sprinkle with parsley before serving.