Chicken thigh soup with zucchini and pasta

Ingredients

• 3 bone-in chicken thighs (750 g)
• 1800 ml water
• 1 medium red onion (150 g)
• 2 medium carrots (160 g)
• 30 ml olive oil
• 2 zucchini (500 g)
• 1000 ml water
• 1 teaspoon salt
• 100 g pasta
• 2 tomatoes (300 g)
• 10 g Vegeta
• 1/4 teaspoon ground pepper
• 1 teaspoon dried lovage
• 1 egg
• 15 g fresh parsley

Preparation

1. Put the chicken thighs and 1800 ml of water in a pot. Bring to a boil, then simmer over low heat for 35 minutes, until the meat is cooked through. 2. While the chicken cooks, finely chop the onion and slice the carrots into rounds. Sauté them in 30 ml of olive oil for 6 minutes, until the onion softens, then add them to the pot. 3. Remove the seeds from the zucchini and cut them into slices that aren't too thin. Add them when the carrots are soft and cook for 8 minutes, until the slices soften but hold their shape. 4. Put 1000 ml of water and 1 teaspoon of salt in a small saucepan. When it boils, add the pasta and cook for 8 minutes, then drain it and add it to the soup. 5. Dice the tomatoes and add them to the pot with 10 g of Vegeta, 1/4 teaspoon of ground pepper and 1 teaspoon of dried lovage. Cook for 5 minutes, until the tomatoes soften. 6. Beat the egg and pour it in a thin stream into the gently simmering soup, using a fork to form ribbons. Cook for 2 more minutes, then chop the parsley and add it at the end.