|600 g||chicken (drumsticks)|
|2 l||vegetable stock|
|200 g||egg noodles|
|parlsey for serving|
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.
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.
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.
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.
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!