Clean the soup greens and cut as desired. Put the chicken pieces in a saucepan. Add vegetables. Keep some leek and carrot. Add salt and pepper, bring to the boil once and then simmer everything for 45 minutes on the lowest heat setting.

Add the remaining vegetables and cook for 25-30 minutes to the end. Take out the chicken pieces and remove them from the boil. Cut into bite-sized pieces and add to the soup again. Parsley also to it.

Finally, the noodles, which I cooked separately, are strained and put off. Quenching because I wanted to keep a clear broth. I still had Mie noodles that I wanted to use. Season everything well again.

Put the soup on a plate and garnish with parsley. Good Appetite.