Chicken and vegetable stew

Ingredients for 5 servings:

• 3 liters of water
• 1 soup chicken
• 2 onions
• 2 garlic cloves
• 1 bunch of soup vegetables
• 1 kohlrabi
• 3 large carrots
• 1 stalk(s) leek
• 1 piece(s) ginger, thumb-sized
• n. B. Mixed herbs (lovage, parsley, thyme, oregano, chives)
• e.g. salt and pepper
• n. B. Allspice berries
• 100 g soup noodles
• possibly Maggi if needed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Roughly chop about 1/4 of the vegetables (also add thick parsley stalks). Place the chicken in water. Season with salt and pepper, then add the allspice berries and the roughly chopped vegetables, ginger, and garlic. Bring everything to a boil and skim off any foam that forms. Simmer gently for about 2 hours over very low heat with the lid open. Meanwhile, cut the remaining vegetables into bite-sized pieces (chop the ginger very finely). After 2 hours, remove the chicken from the pot. Pour the broth through a sieve into a new pot. Strain the cooked vegetables through a sieve. Bring everything back to a boil. First add the remaining carrots and celery, then after another 5 minutes add the remaining leek and kohlrabi. Meanwhile, remove the breast meat from the chicken, chop it up, and add it to the broth. After another 10 minutes add the soup noodles. Simmer until the noodles have the desired bite. Finely chop the herbs and add them. Season everything with salt and, if desired, a little Maggi. Reserve the remaining meat for another purpose.