Chicken soup

with peas

For 4 servings

1 ready-to-cook soup chicken (approx. 1.5 kg)

salt

1 bunch of soup greens

2 bay leaves

5 peppercorns

3 carrots

300 g pea pods

200 g soup noodles

pepper

Bunch of flat-leaf parsley

Preparation time: approx. 30 minutes
plus cooking time: approx. 1 hour, 30 minutes

Per serving approx. 882 kcal / 3693 kJ 58 g E, 52 g F, 43 g KH

1  Wash the chicken thoroughly under running water and place in a saucepan. Cover with cold water and add ½ tsp salt. Bring everything to the boil and occasionally skim off the foam.

2  Clean and wash the soup greens, peel and dice as required. Add the vegetables with the bay leaves and the peppercorns to the chicken and let everything simmer for about 1 hour 30 minutes.

3  Remove the chicken from the soup, let it cool, remove the skin and bones and cut into cubes. Pour the broth through a sieve.

4  Peel the carrots and cut into thin sticks. Clean, wash and peel the peas. Simmer the carrot sticks in the soup for about 5 minutes. Then add the pasta and peas and cook for another 5 minutes. Add the chicken to the soup and season with salt and pepper. Wash the parsley, shake dry and chop. Serve the soup sprinkled with parsley.