Romanian chicken, vegetable and pasta ciorbă

Ingredients

• 1/4 home-raised chicken
• bone-in (500 g)
• 2000 ml water
• 1 1/2 teaspoons salt
• 1 Knorr chicken stock cube
• 3 large carrots (300 g)
• 1 medium parsley root (100 g)
• 1 small onion (80 g)
• 1 red bell pepper (150 g)
• 300 g frozen peas
• 1 can sliced champignon mushrooms (230 g drained)
• 1/2 teaspoon white pepper
• 1/4 teaspoon chili (optional)
• 3 large potatoes (700 g)
• 100 g small pasta
• 15 g chopped fresh parsley

Preparation

1. Cut the chicken into portions and put it in a pot with 2,000 ml cold water and 1 teaspoon salt. Simmer for 30 minutes, until the meat is almost tender. 2. Peel the carrots and parsley root and slice them into rounds. Finely chop the onion, dice the pepper and drain the mushrooms. Add the vegetables, frozen peas and mushrooms to the pot, along with the Knorr stock cube, 1/2 teaspoon white pepper and, if you like, 1/4 teaspoon chili. Simmer for 8 minutes, until the carrots are almost tender. 3. Peel the potatoes, cut them into cubes and add them to the pot. Simmer for 12 minutes, until tender. Taste the broth and add up to 1/2 teaspoon salt if needed. 4. Add the small pasta to the soup and cook for 5 minutes. 5. Turn off the heat and stir in the chopped fresh parsley.