scalded noodles

Ingredients for 4 servings:

• 1 soup chicken
• 1 bunch of soup vegetables
• large onion(s)
• 2 carrots
• e.g. noodles
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Wash the chicken and place it in a large pot of water. Bring the water to a boil. Simmer on low heat for about 1 hour. Then add the washed, not too finely chopped vegetables (leek, celery, carrot, parsley) and one onion. Simmer until the meat easily separates from the bones. Pour the soup through a sieve into a second pot, cut the meat into small pieces, and add it back in. Peel 1-2 carrots, cut them into thirds, cut each third into thin strips, and add them to the soup. Simmer until the carrots are tender. Season with salt and pepper. If the soup is being eaten all at once, you can add the separately cooked al dente pasta at this time. If you have some leftovers, save them for later; add the pasta to the soup only then. Otherwise, the soup could become thick and the pasta would become “spongy” to the bite. Tip: I like to use a meat chicken, which cooks much faster and has more meat. Soup chicken has a slightly stronger flavor. If you have too many cooked noodles, simply pour a tablespoon of oil over them and mix. They’ll keep for a few days in the fridge without sticking.