Grandma’s Chicken Soup
1. Rinse the chicken well, inside and out, and trim the rump (end of the tail).
2. Place the chicken in a large saucepan, cover with water and salt, and bring to a boil
3. While it is boiling, remove the foam from the surface from time to time until the soup is nice and clear afterwards.
4. Peel the soup greens and cut it into cubes of about 1 cm. Because of the larger surface, they can then give more flavor to the soup
5. Add green broth, washed parsley stalks, half an onion with the skin, bay leaf and peppercorns to the chicken in the saucepan and simmer for about 2 hours. Place the lid on the pot at an angle so the steam can escape.
6. Then we remove the chicken from the pot, remove the skin and bones. Cut the meat into small pieces and pour the remaining soup through a strainer into another saucepan.
7. To garnish, cut the carrots into small pieces and simmer with the noodles and peas in clear chicken soup until tender. (Warning: only add pasta in the last 3-5 minutes, as it takes much less time than carrots)
VIII. Add the chicken to the soup and season with salt and pepper. Garnish with chopped parsley before serving.