Soups & Stews: Noodle Soup with Crunchy Vegetables

• Cook the soup chicken in plenty of salted water for 90 minutes, then remove the chicken and pour the chicken broth through a sieve into a soup pot. Set the chicken aside for now.
• Clean and wash the soup vegetables and cut into pieces or rings. Now add the prepared vegetables to the chicken broth and cook for about 15 minutes.
• After 10 minutes of cooking, add Leipziger Allerlei and cook at the same time.
• Cook the pasta in plenty of salted water until firm to the bite, then drain on a sieve.
• Remove the meat from the chicken, put a few pieces in the hot broth with the vegetables, put the rest of the chicken aside and serve later with the soup.
• Bring the soup to the boil again. Now add the noodles to the soup and fold in carefully. Serve the soup hot!

My advice:

• I often refine the soup with egg sticks and semolina dumplings. But even without these deposits, the noodle soup is a pleasure! Good Appetite.