Chicken soup with noodles

Halve the onion with its skin on. The skin gives the broth its color.

• 1 Onion

Place the onion halves cut side down in the dry pot. Toast over medium heat for about 4 minutes, until dark brown. This adds color and depth.

Rinse the chicken thighs under cold water and place them in the pot. Add 1.3 l cold water, the bay leaf and 1 tsp salt.

• 500 g Chicken thighs
• 1300 ml Water
• 1 Bay leaf
• Salt

Bring to a boil slowly over high heat. Skim off the gray foam with a ladle until the broth is clear.

Turn the heat to low and set the lid on at an angle. Let the broth gently simmer for about 25 minutes. It should only bubble quietly, then it stays clear.

Meanwhile, while step 5 runs

Meanwhile, peel the carrots and slice them thinly.

• 2 Carrots

Meanwhile, while step 5 runs

Meanwhile, wash the celery stalks and slice them thinly.

• 2 Celery stalks

Meanwhile, while step 5 runs

Meanwhile, trim the leek, halve it lengthwise, wash it thoroughly and slice into thin half rings.

• ½ Leek

Meanwhile, while step 5 runs

Meanwhile, rinse the parsley, shake it dry and chop finely.

• ½ bunch Parsley

Meanwhile, while step 5 runs

Meanwhile, break the spaghetti into pieces about 2 cm long.

• 100 g Spaghetti

Add the carrots, celery and leek to the broth. Simmer gently for another 15 minutes, until the vegetables are nearly tender.

Lift the chicken thighs, onion halves and bay leaf out of the soup with tongs. Place the thighs on a plate.

Turn the heat to medium until the broth bubbles. Stir in the spaghetti and ½ tsp salt and cook for about 8 minutes, until al dente.

• Salt

Meanwhile, while step 13 runs

Meanwhile, remove the skin and bones from the thighs and pull the meat into bite-size pieces. It is done when it comes away from the bone easily.

Add the shredded meat to the soup and heat for about 2 more minutes.

Season with salt, pepper and 1 pinch nutmeg. Don't be shy with the salt, since the noodles and vegetables soak up a lot.

• Salt
• Black pepper
• 1 pinch Nutmeg

Ladle the soup into deep bowls and sprinkle with parsley. Serve right away so the noodles stay al dente.