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Ingredients
Chicken Noodle Soup with Vegetables
- Ingredients
- 1 chicken (ready to cook)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 bay leaves
- 3 allspice
- salt
- 250 grams Spiral pasta
- 3 carrots
- 2 stalks Celery
- ½ stalk Leeks
- 2 garlic cloves
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
Rinse chicken and place in a large pot.
Rinse soup vegetables, trim, peel if necessary, chop into large pieces, add to the pot and season with spices and some salt. Add water to the pot until everything is just covered. Then bring to a boil, skim off any resulting foam and simmer over medium heat for about 1 hour.
Cook pasta in a pot of boiling salted water until al dente, drain, rinse with cold water and drain again.
Peel carrot and cut into thin slices. Rinse celery, trim and cut into thin slices. Cut leeks in half lengthwise, rinse, trim and cut into thin rings. Peel garlic and squeeze through a garlic press.
Remove chicken from the broth, set aside and let cool. Remove skin from chicke, loosen meat from the bones and cut into small pieces.
Strain broth and into a new pot for cooking. Add prepared vegetables and garlic to the pot and simmer for about 10 minutes. Then add pasta and chicken and season to taste with salt, pepper and parsley. Serve in deep soup plates or bowls.