Summary

Ingredients

• 2 potato (s)
• 1 slice / s celeriac
• 2 carrot (s)
• 0.5 teaspoon ½ pepper
• 2 clove (s)
• 1 bay leaf
• 1 onion (s)
• 1 liter vegetable broth
• 1 chicken breast
• 100 g mussel noodles
• 1 leek

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Instructions

1. For the chicken soup, first dice the potatoes, celeriac and carrots, put the spices in a tea egg and halve the onion. Everything is cooked in a liter of vegetable stock for 15 minutes.
2. While the vegetables are cooking, the chicken breast is washed and cut into small cubes. Add this to the soup with the noodles about 10 minutes before the end of the cooking time and let it cook. About five minutes before the end of the cooking time, add the leek.
3. Before serving, remove the onion halves, the tea egg with the spices and the bay leaf.