Chicken Soup

1. 1

   Put half of the water in a pot and bring to a boil. Add the chicken legs, lower heat to a simmer and let them boil on a low heat for 50 minutes.

2. 2

   Meanwhile, bring the rest of the water to a boil in a medium-sized pan. Add the noodles into the boiling water and allow them to boil just for 1 minute and no more. The thin egg noodles usually require 2 minutes to boil, but you need to cook them al dente so that they're just right in your hot broth. Next drain off the water by pouring the noodles into a colander then set them aside in the covered pan.

3. 3

   Peel the onion and drop it whole into the boiling chicken broth. Peel and chop the potato and add it int the broth as well. Add the herbs, bay leaf and salt to taste. Keep the broth boiling with all the ingredients for 10 minutes more. Remove from the heat. Remove the onion and bay leaf from the soup before serving.

4. 4

   Pour the soup into deep bowls and add the noodles to taste. Serve the chicken soup hot with a light salad or appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.