INGREDIENTS

• water 3 l.;
• chicken meat 1 kg. (quarters);
• carrots 500 g.;
• parsley 4 tablespoons;
• celery 1 pc. (small);
• garlic 1 pc. (5 slices);
• chicken broth 2 pcs. (cubes);
• onion 1 pc.;
• salt.

METHOD

1. Chicken meat, best of all, legs, put together with chopped carrots, celery, onions, garlic and parsley in a large saucepan, pour water and bring to a boil.
2. During boiling, remove the foam that forms on the surface.
3. To enhance the taste, add 2 chicken bouillon cubes. Cook over low heat until the meat is soft.
4. Finally, add the soup noodles and cook for about 3 minutes.
5. Take out the cooked meat, remove the skin and bones, cut into cubes and put back into the soup.
6. Salt the soup to taste and serve with chopped parsley.

The noodles can be boiled separately in salted water and added to the finished soup, then the broth remains more transparent.