Noodle stew with chicken broth and meat

Ingredients for 6 servings:

• 1 kg chicken thighs
• 3 large carrots
• ½ kohlrabi
• ½ small celeriac
• 2 stalks of parsley
• 2 m.-sized onion(s)
• 1 leek(s)
• 1 garlic clove(s)
• 1 bay leaf
• 2 grains allspice
• 4 tsp salt
• 2 liters of water
• 1 bunch of parsley for sprinkling
• 500 g pasta (e.g. shells, alphabet, vermicelli)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty, for cold days and colds!

Clean, wash, and cut the vegetables into large(!) pieces. Wash the chicken thighs; if you want to save fat, you can remove the skin from some of them. Place the ingredients in a large soup pot, add the spices, and fill with 2 liters of boiling water (I always prepare this in a kettle). Bring everything to a boil, skim off the foam, and simmer the soup on low heat for about 40 minutes. Let the broth cool down—I always prepare it the day before so I can easily remove the fat. Remove the meat from the bones and skin and cut into bite-sized pieces. Remove the vegetables from the broth, remove the bay leaf and allspice, and finely mash the vegetables with a fork. Return the meat and vegetables to the chicken broth and heat together. Prepare the noodles according to the package instructions and then add them to the stew. Season to taste, sprinkle with finely chopped parsley, and serve the soup very hot.