Wash the chicken meat, clean the soup vegetables. Put both in 1 1/2 l of boiling, salted water. Add bay leaf spice and cook the meat for 50-60 minutes.
Remove the vegetables and meat, strain the clear soup.
Dice the meat and add it back to the soup. Bring the soup to a boil. Add the noodles and let stand for 15 minutes.
Season to taste with pepper. Chop the parsley and sprinkle on top before serving.
Preparation Tip:
This soup also tastes especially good with spring vegetables!
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