Summary

Ingredients

• 500 g chicken, fresh or frozen
• 1 ½ liters water
• salt
• 1.2 kg vegetables, e.g. carrots, kohlrabi, green beans, cauliflower, leeks, zucchini, peas
• 100 g noodles (soup)
• some chicken broth, or vegetable broth, grained
• Pepper, freshly ground
• 2 tablespoon parsley, chopped

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Instructions

1. Rinse fresh chickens under cold running water or defrost frozen chickens according to the instructions on the package, place in a saucepan with the water, add 1 teaspoon of salt and bring to the boil, skimming off several times. Cook with the lid on over medium heat for about 40 minutes.
2. In the meantime, clean, wash, drain and cut the vegetables into slices or cubes. (Divide the cauliflower and broccoli into florets, peel and dice the stems).
3. After the cooking time, pour the broth through a sieve, carefully skim off the fat with a spoon and measure out 1350 ml of broth, possibly add a little water.
4. Remove the skin and bones from the meat, cut into small pieces and set aside. Return the stock to the pot and bring it back to the boil.
5. First add the longer cooking vegetables such as carrots, kohlrabi, green beans and cauliflower and cook with the lid on for about 8 minutes. Then add vegetables with shorter cooking times such as broccoli, zucchini, leeks and peas and the soup noodles and cook for another 5 - 7 minutes with the lid on.
6. Season the stew with granulated broth, salt and pepper. Add the prepared meat and warm it up. Serve the stew sprinkled with parsley.