Summary

Ingredients

• 1 onion (s)
• 350 g carrot (s)
• 2 skin and bone chicken breasts
• 500 g Chinese cabbae
• 100 g noodles (mussel noodles), small ones
• Water (salt water)
• 6 peppercorns
• 1 bay leaf
• 3 stalks marjoram
• salt and pepper

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Instructions

1. Halve the onion. Peel 150 g carrots and cut into large pieces. Put the onion, carrots and chicken breasts in a saucepan, fill up with 1.5 liters of cold water and bring to the boil. Skim and season with salt, peppercorns and bay leaf, simmer over medium heat for about 30 minutes. Skim off in between.
2. Peel and slice 200 g carrots and cut the Chinese cabbage into strips. Cook the pasta in salted water. Remove the meat from the broth and let it cool.
3. Pour the broth through a sieve and return to the saucepan. Add the carrot slices and cook for 6 minutes. Add the Chinese cabbage and cook for another 4 minutes. Loosen the meat from the bone and remove the skin.
4. Cut the meat into pieces and heat with the noodles in the broth. Pluck the marjoram leaves. Season the soup again with salt and pepper and add the marjoram.