Chicken soup with asparagus

Ingredients for 6 servings:

• 1 small soup chicken (approx. 1 kg)
• 2 ½ liters of water
• salt and pepper
• 2 stalk(s) leeks
• 4 carrots
• 1 piece(s) celeriac
• 1 bunch of parsley
• 2 bay leaves
• 400 g asparagus
• 200 g sugar snap peas
• 2 tbsp soy sauce
• 160 g soup noodles

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW 6 P

Place the chicken in a pot with water, salt, and pepper, and bring to a boil. Slice the leek into rings and the carrots into slices. Finely dice the celery. Finely chop the parsley. Add the prepared vegetables and bay leaves to the chicken and simmer over low heat for about 2 hours. Remove the chicken, remove the skin and bones, and cut the meat into pieces. Skim the soup, strain, and remove any fat, then add the meat back in. Peel the asparagus, cut it into pieces, add it along with the threaded snow peas, and simmer for 10 minutes. Season the soup with soy sauce, add the noodles, and cook for another 6 minutes. Serve immediately, hot, sprinkled with parsley.