Chicken noodle soup

Step 1/5

• 33⅓ g bacon
• ⅓ onion
• 66⅔ g potatoes
• 83⅓ g carrots
• 66⅔ g celery
• ⅓ leek

• knife
• cutting board
• peeler

Dice bacon into small cubes. Peel and finely dice onion. Peel and dice potatoes and carrots. Remove tops and ends and slice celery and leeks.

Step 2/5

• ⅓ tbsp butter
• 200 g chicken drumsticks
• salt
• pepper

• pot (large, with lid)
• cooking spoon

Melt butter in a large pot over medium-high heat. Add onion and bacon and fry for approx. 2–3 min. Add chicken drumsticks and fry for approx. 3–5 min. Season with salt and pepper.

Step 3/5

• ⅔ bay leaves
• ⅔ l vegetable broth

Add the diced vegetables, bay leaves, and vegetable broth to the pot. Bring to a boil, cover with lid and reduce heat to medium. Let simmer for approx.15 min.

Step 4/5

• 66⅔ g egg noodles

Remove chicken drumsticks from the pot. Set aside and allow to cool. In the meantime, add the egg noodles to the pot and cook, covered, for approx. 10 min.

Step 5/5

• salt
• pepper
• parsley (for serving)

Once chicken drumsticks are cool enough to handle, remove the skin and discard. Remove the meat from the bone and shred or cut into bite-sized pieces. Add the chicken back into the pot. Season with salt and pepper to taste and serve the soup with a sprinkle of parsley.

Enjoy your meal!