How to make
Place the chicken legs in a pot of salted, cold water and leave them to simmer for 30 minutes, by skimming off any foam that forms.
Add the coarsely chopped onion, carrot and one stick of celery, all the garlic cloves, bay leaves, thyme sprigs, rosemary (optional) and boil everything over high heat. Boil for about an hour.
When the chicken soup is cooked, carefully remove the chicken into a large plate and separate the meat from the bones. Strain the broth and return it to the pot. Boil again.
Add the rest of the already finely chopped vegetables and the boneless meat. Cook for 20 minutes until the vegetables soften. In a separate bowl, cook the noodles or spaghetti until al dente, strain and set aside.
Just before removing the English soup from the heat, add the semi-cooked pasta. Just before serving, add the parsley into the pot along with the apple cider vinegar. If needed, add more salt and black pepper to taste.
English Chicken Soup - delicious, nutritious and colorful.
