Summary

Ingredients

• 8 chicken legs
• 1 bunch soup greens, chopped
• 1 bunch spring onion (s), chopped
• 2 liters water
• 8 teaspoons chicken broth, granulated
• 4 cubes broth, fat
• g 1,000 soup veetables, frozen
• 250 g pasta (mussels)
• pepper

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Instructions

1. Pour water into a saucepan, add the chicken stock, stock cube and chicken legs and cook for 1 hour. Take the chicken legs out of the pot, set aside and let cool. Add the soup greens, spring onions and soup vegetables to the broth and simmer for about 20 minutes. After 10 minutes add the pasta and cook until done. Season with pepper to taste, remove the skin and bones of the chicken and add the meat to the soup.