Spanish chicken pasta stew

Ingredients for 4 servings:

• 1 soup chicken
• 2 bunch soup vegetables
• 3 garlic cloves
• 1 large onion(s)
• 3 tomatoes
• 2 small zucchini
• 100 g peas, frozen
• Bell pepper(s), half each red, green and yellow
• 1 tsp oregano, dried
• 200 g pasta (spaghetti)
• salt and pepper
• Paprika powder
• 1 bay leaf
• 2 grains allspice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the chicken, pat dry, and halve. Trim, wash, and finely chop the vegetables. Place the chicken, vegetables, peeled onion, peeled garlic cloves, allspice, and bay leaf in a large pot and add 2 liters of water. Add salt and simmer gently until the chicken is cooked, at least 1.5 hours. Wash the tomatoes, cut them crosswise, and blanch them in hot water. Then peel and stem them if necessary. Slice the tomatoes. Wash the zucchini and, if necessary, remove the seeds, and also thinly slice them. Cut the bell peppers into equal-sized pieces or thin strips. Remove the cooked chicken from the pot. Strain the broth and return it to the pot. Add the tomatoes, zucchini, and oregano, and bring the soup to a boil. Season with salt, pepper, and paprika. Add the pasta and cook according to the package instructions. Skin the chicken, remove the meat from the bones, and finely chop it. Add the peppers, peas and meat to the soup when the noodles are not quite cooked and let everything simmer for another 5 minutes.