Summary

Ingredients

• 1 small chicken (soup chicken, approx. kg)
• 2 ½ liters water
• salt and pepper
• 2 leeks
• 4 carrot (s)
• 1 piece (s) celeriac
• 1 bunch parsley
• 2 bay leaves
• 400 g asparaus
• 200 g suar snap peas
• 2 tablespoon soy sauce
• 160 g noodles (soup noodles)

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Instructions

1. Put the soup chicken in a saucepan, bring to a boil with water, salt and pepper. Cut the leek into rings and the carrots into slices. Finely dice the celery. Finely chop the parsley.
2. Add the prepared vegetables with the bay leaves to the chicken and simmer over a low heat for about 2 hours. Take out the soup chicken, remove the skin and bones and cut the meat into pieces.
3. Skim, strain and degrease the soup, add the meat again. Peel the asparagus, cut into pieces, add with the unthreaded sugar pea pods and simmer for 10 minutes. Season the soup with soy sauce, add the noodles and cook for another 6 minutes, then serve immediately sprinkled with parsley hot.