How to cook
The carrots, green beans, peppers and onions are cleaned and cut into small pieces.
The meat is washed and put in a pot to boil and make sure to remove the froth from time to time.
When the chicken softens, it is removed, deboned and torn into pieces. Place the chicken back into the pot with the bones, so that they can release their aroma in the broth.
In a pan with olive oil and butter, fry the onion first, add the carrots, peppers, peas, green beans and corn.
Stew until the vegetables have softened. Then transfer them into the pot with the chicken and boil until the meat is ready.
10 minutes before turning off the hob, add the crushed noodles, salt, black pepper, as much cumin as you like and chopped garlic cloves.
When serving, remove the bones and sprinkle the chicken soup generously with finely chopped parsley.
The colorful chicken soup is ready.