Grandma’s Chicken Soup
1. Rinse the chicken thoroughly inside and out and cut off the rump (end of the tail).
2. Place the chicken in a large saucepan and cover with water, salt and bring to a boil
3. While it is simmering, occasionally skim the foam on the surface so that the soup is nice and clear afterwards
4. Peel the greens 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 the greens, rinsed parsley stems, half an onion with the skin, bay leaves and peppercorns to the chicken in the pan and simmer over low heat for about 2 hours. Place the lid on the pan at an angle so that the steam can escape.
6. Then take the chicken out of the pot and remove the skin and bones. Cut the meat into bite-sized pieces and pour the rest of the soup through a sieve into another pan.
7. For garnish, cut the carrots into small pieces and simmer with the noodles and peas in the chicken soup until tender. (Warning: only add the noodles in the last 3-5 minutes, as they take much less time than carrots)
8th. Add the chicken to the soup and season with salt and pepper. Garnish with chopped parsley before serving.