Chicken Noodle Soup

Preparation of the chicken:

1. Wash the chicken cold (!) And dry. Clean the soup greens and cut everything into large pieces. Fill a very large pot (approx. 5 L capacity) with 2.5 liters of cold water. Salt, pepper and add the chicken with the soup greens. Close the pot with a lid and bring everything to a boil. When it boils, turn the heat down so that it simmers (simmers) very gently. The cooking time for this size is between 2 and 2.5 hours. The meat must be soft and easy to remove from the bones.
2. When the chicken is done, lift it out of the broth and place on a board to cool. Pour the stock through a sieve and collect in a slightly smaller saucepan. After boiling, the broth made an amount of 2200 ml. Fish out the carrot and celery pieces from the vegetables in the sieve and save them for later soup. Discard the overcooked onion and celery.
3. When the chicken has cooled down enough to be touched, remove all usable meat from it and cut it into bite-sized pieces. For me it resulted in an amount of meat of 650 g. From this – as already indicated – I prepared 2 different meals.

Preparation soup:

1. Peel the carrot and kohlrabi and cut into small cubes. Cut the cauliflower into small florets. Cut snow peas into bite-sized diamonds. Wash and core the peppers, cut into thin strips and then into small cubes. Wash, dry and chop the parsley. Boil pasta, it shouldn’t be more than 300 g when cooked, because it will rise a little more later. Let the frozen peas thaw very lightly. If necessary, cut the vegetables from the broth a little smaller.
2. Bring the broth to a boil and add all the vegetables – except for the soup greens that have already been cooked. Taste the broth, whether seasoned enough, otherwise salt and pepper again. Let the vegetables simmer for a maximum of 2 minutes, then add 400 g of the minced chicken and let them simmer for 1 minute. Then immediately add the pasta and the already soft vegetables from the soup greens, turn off the heat and just let everything soak through. Just before serving, stir in the parsley and ……… let it taste ………….

Tips for beginners:

1. Always wash the chicken cold due to the risk of salmonella. Immediate, thorough and not too hot cleaning of the work equipment and surfaces is also recommended. The preparation with cold water and the slow heating is necessary so that the chicken releases its strength into the broth. The approach with the soup chicken is also a basis for chicken fricassee and ragout.
2. The types of vegetables listed here are variable. You are welcome to use everything that has to go …….. ;-)) only the amount of the varieties recommended here should not be significantly more. With the pasta, the croissants are not mandatory either, only the amount of 300 g (cooked).