Chicken Noodle Soup

1. 1 Chicken drumstickspack 900 g ≈ $3.31 150 g
2. 2 Pastapack 450 g ≈ $1.36 40 g
3. 3 Potatoes≈ $2.15 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Bay leaves to taste
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the drumsticks, peel and finely chop the onion⁵, peel and dice the potatoes³ 2 cm, peel and slice the carrots⁴ into 1 cm rounds, set up a pot about 3 liters, and pour in 500 ml water.

2. Bring the drumsticks to a boil over high heat, skim off the foam, and continue boiling for 25 minutes, maintaining a boil; the internal temperature should reach 75°C.

3. Add the potatoes³ cut into 2 cm cubes, the carrot⁴ rounds 1 cm, and the onion⁵ to the chicken¹, reduce heat to medium, cover and cook for 10 minutes until the vegetables begin to soften.

4. Add the vermicelli to the soup, salt to taste, and continue cooking over medium heat according to the package directions, stirring occasionally.

5. Check that the potatoes³ and carrots⁴ are tender and the noodles are cooked, then remove from the heat and, if needed, add a little water for the desired consistency.

6. Divide into bowls, sprinkle with dill⁶, and serve hot with bread if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.