Noodle Stew with Chicken Broth and Meat

Summary

Ingredients

• 1 kg chicken thighs
• 3 large carrot (s)
• 0.5 ½ kohlrabi
• 0.5 ½ small celeriac
• 2 stalks parsley
• 2 medium onion (s)
• 1 leek stick (s)
• 1 clove garlic
• 1 bay leaf
• 2 grains allspice
• 4 teaspoons salt
• 2 liters water
• 1 bunch parsley for sprinkling
• 500 g pasta (e.. mussels, letters, vermicelli)

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Instructions

1. Clean, wash and cut the vegetables into large (!) Pieces. Wash the chicken legs, if you want to save fat, you can peel off the skin of some. Put the ingredients in a large soup pot, add the spices and fill up with 2 liters of boiling water (I always prepare in a kettle). Bring everything to the boil, skim off the foam and simmer the soup on a low flame for about 40 minutes.
2. Let the broth cool down - I always prepare it the day before so that I can easily degrease it.
3. Loosen the meat from the bones and skin and cut into bite-sized pieces. Fish the vegetables from the broth, remove the bay leaf and allspice and finely mash the vegetables with a fork. Return the meat and vegetables to the chicken stock and heat them together.
4. Prepare the pasta according to the instructions on the packet and then add it to the stew. Season to taste, sprinkle with the finely chopped parsley and serve the soup very hot.