Grandma’s Chicken Soup
1. Wash the chicken thoroughly inside and out and cut off the backside (end of the tail).
2. Put the chicken in a large pot and cover with water, add salt and let it boil
3. While it’s simmering, skim the foam from the surface from time to time so that the soup is nice and clear afterwards
4. Peel the greens for the soup and cut them into cubes of about 1 cm. Due to the larger surface area, they can then give more flavor to the soup
5. Add soup greens, washed parsley stalks, half an onion with the skin, bay leaf and peppercorns to the chicken in the pot and simmer on low heat for about 2 hours. Place the lid on the pot at an angle so that the steam can escape.
6. Then remove the chicken from the pot and remove the skin and bones. Cut the meat into bite-sized pieces, and pour the remaining soup through a sieve into another pot.
7. For garnish, cut the carrots into small pieces and simmer them together with the noodles and peas in the clear chicken broth until soft. (Caution: add noodles only in the last 3-5 minutes because they need much less time than carrots)
8. Add the chicken to the soup and season with salt and pepper. Garnish with chopped parsley before serving.