Chinese cabbage – chicken soup

Ingredients for 4 servings:

• 1 onion(s)
• 350 g carrot(s)
• 2 chicken breasts with skin and bones
• 500 g Chinese cabbage
• 100 g pasta (shell pasta), small
• Water (salt water)
• 6 peppercorns
• 1 bay leaf
• 3 sprigs of marjoram
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the onion. Peel 150g of carrots and chop into large pieces. Place the onion, carrots, and chicken breast in a pot, fill with 1.5 liters of cold water, and bring to a boil. Skim the skim and season with salt, peppercorns, and bay leaf. Simmer over medium heat for about 30 minutes, skimming occasionally. Peel and slice 200g of carrots and cut the Chinese cabbage into strips. Cook the noodles in salted water. Remove the meat from the broth and let it cool. Pour the broth through a sieve and return it to the pot. Add the carrot slices and simmer for 6 minutes. Add the Chinese cabbage and simmer everything for another 4 minutes. Remove the meat from the bones and remove the skin. Cut the meat into pieces and heat it in the broth with the noodles. Pick the marjoram leaves. Season the soup again with salt and pepper and add the marjoram.