Ingredients
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200 g chicken
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1.5 l chicken broth
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2 potatoes
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1 onion
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1 red pepper
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1 green bell pepper
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2 carrots
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vermicelli
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celery
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lovage
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salt, pepper
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parsley
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lemon
Steps
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1
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Use a large pot. Put a whole chicken in, cover with water, and add salt. This will make the stock stronger and more aromatic. Boil for about 30 minutes and remove the foam. |
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2
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Strain the stock. Debone the chicken and set about 200 g of the meat aside for the soup. You can use the rest of the meat to cook another chicken meal. |
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3
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Cut all vegetables into small cubes. |
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4
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Put the carrots and the onions in the stock to boil first, then add the potatoes and the peppers. After 10-15 minutes add the chicken meat and the noodles. |
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5
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Boil until the potatoes are cooked. |
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6
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Season with salt and pepper to taste, and add finely chopped celery and lovage. Take off from the heat, and sprinkle with parsley. Serve with a slice of lemon. |
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7
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Optionally you can sophisticate the soup with egg and yogurt. Just add some of the hot soup to the egg/yogurt mixture to even out the two temperatures and to prevent the egg from splitting. |
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8
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Gradually add the egg/yogurt mixture back to the soup. |
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