Step 1/5
- 100 g bacon
- 200 g onion
- 200 g potatoes
- 250 g carrots
- 200 g celery
- 300 g leeks
Dice bacon into small cubes. Peel and finely dice onion. Peel and dice potatoes and carrots. Remove tops and ends and slice celery and leeks.
Step 2/5
- 1 tbsp butter
- 600 g chicken (drumsticks)
- salt
- pepper
Melt butter in a large pot over medium-high heat. Add onion and bacon and fry for approx. 2 – 3 min. Add chicken drumsticks and fry for approx. 3 – 5 min. Season with salt and pepper.
Step 3/5
- 2 bay leaves
- 2 l vegetable stock
Add the diced vegetables, bay leaves, and vegetable stock to the pot. Bring to a boil, cover with lid. and reduce heat to medium. Let simmer for approx.15 min.
Step 4/5
Remove chicken drumsticks from the pot. Set aside and allow to cool. In the meantime, add the egg noodles to the pot and cook, covered, for approx. 10 min.
Step 5/5
- parsley for serving
- salt
- pepper
Once chicken drumsticks are cool enough to handle, remove the skin and discard. Remove the meat from the bone and cut into bite-sized pieces. Add the chicken back into the pot. Serve the soup with a sprinkle of parsley and season with salt and pepper to taste. Enjoy!