Chicken soup with asparagus recipe

Ingredients

• 1 small soup chicken, approx. 1 kg
• 2.5 l water
• Salt & pepper
• 2 leeks
• 4 carrots
• 1 celery
• 1 bunch of parsley
• 2 bay leaves
• 400 g asparagus
• 200 g sugar snap peas
• 2 tbsp soy sauce
• 160 g soup noodles

Preparation

1. Clean the soup chicken and bring to a boil in a large pot with water, salt, and pepper. The carrots are sliced, the leeks are cut into rings. Finely dice the celery and chop the parsley.

2. Together with the bay leaves, the vegetables are added to the chicken. Now the soup must simmer over low heat for about two hours. Then the soup chicken is removed from the pot, the skin and bones are removed, and the meat is cut into small pieces.

3. Now any fat layer on the soup is skimmed off and removed. The chicken meat is put back into the broth. The asparagus is peeled and cut into bite-sized pieces. Add to the soup together with the stringed sugar snap peas and let cook for approx. 10 minutes. The soup is seasoned with soy sauce and, as desired, with fresh herbs and spices. Finally, add the noodles and cook them al dente for another six minutes. Sprinkle with parsley and serve hot immediately.