Summary

Ingredients

• 1 soup chicken, ready to cook
• 2 liters water
• salt
• 1 onion (s)
• 1 bay leaf
• 0.5 teaspoon ½ black peppercorns
• 1 bunch soup greens
• 2 clove (s)
• some broth, instant
• 200 g soup noodles
• Possibly seasonal vegetables, in bite-sized pieces

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Instructions

1. Rinse the ready-to-cook chicken under running water and place in the saucepan filled with salted water. Add the neck and the innards (without the liver, use this elsewhere). Peel the onion, lard it with the cloves and add the bay leaf and peppercorns to the water. Put a lid on, bring the water to the boil and skim off the foam in between. Turn the temperature to medium heat. Remove the spices after approx. 30 minutes. Add the chopped vegetables to the broth. Season with instant stock and simmer the chicken for another 30 minutes.
2. Remove the chicken from the soup and let cool slightly. Remove the skin, loosen the meat from the bones and cut into bite-sized pieces. Place back in the chicken broth.
3. Cook the soup noodles in a separate saucepan and add to the chicken broth. If you cook the pasta in the broth, it will be a little cloudy.
4. It is advisable to pass the soup through a sieve lined with a kitchen towel after the first hour to remove the excess fat and the cooked vegetables from the broth. Then, if you like, add new vegetables to the soup (continue cooking) and possibly process some of the chicken into chicken fricassee.
5. Cooking time depends on whether you are using a soup chicken (2 hours at least) or a normal chicken (1 hour).