German Chicken Soup

• 1 large chicken
• 6 stalks celery
• 6 large carrots
• 2 large onions
• 1 cauliflower
• 2 leeks
• 2 bay leaves
• salt and pepper
• 3 bouillon cubes
• 450 g small shell noodles
• fresh parsley

1. Fill a large pot with water and bring to a boil.
2. Add chicken and vegetables (except leeks and parsley).
3. Add salt, pepper and bouillon cubes as well as Maggi.
4. Cook for 1-2 hours until chicken starts falling off the bone.
5. Remove the chicken from the pot and let cool off until you can strip it off the bones and put back into the pot.
6. In the meantime add the sliced leeks and any other frozen vegetables you like (corn, peas, brussel sprouts or frozen cauliflower work well).
7. Add noodles and fresh parsley and cook all for another 10 - 15 minutes.
8. Season to taste and serve with fresh baguette.

chicken, stalks celery, carrots, onions, cauliflower, leeks, bay leaves, salt, bouillon cubes, shell noodles, parsley

Taken from www.food.com/recipe/german-chicken-soup-518867 (may not work)