Summary

Ingredients

• 3 chicken legs
• 2 large carrot (s)
• 1 leek stick (s)
• 1 piece (s) celeriac
• 1 bunch parsley
• water
• salt and pepper
• 1 teaspoon turmeric powder
• 2 allspice grains
• 175 g soup noodles (mussels, asterisks, letters, etc.)

Print Recipe Pin Recipe

Instructions

1. Wash the chicken legs to prepare. Wash the soup greens (carrots, celery and leek) and cut into small pieces.
2. Fill a large saucepan with cold water, put the chicken legs in it and bring to the boil. The cooking time varies depending on the size of the thighs, with normal sized legs the cooking time is between 30 and 40 minutes.
3. Remove the legs after the cooking time. Now put the chopped vegetables together with the noodles in the pot and bring to the boil once. When the soup boils, set the cooking temperature to half heat. Now add the two allspice grains that will be removed at the end (you can find them again quickly, as they usually float on top).
4. In the meantime, remove the cooked meat from the bone and shred it.
5. After about 10-15 minutes, add the meat back to the vegetables in the soup. Bring the soup to the boil again and season with salt, pepper and turmeric to taste. If you like, add liquid and season with chicken broth. Remove the allspice grains.
6. Just before serving, add chopped parsley if you like.