Chicken Noodle Soup

Steps

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1. 1
   Place chicken leg quarters in a large pot and pour in 3 liters of water. Cover and bring to a boil over high heat.
   ▶ ≈0:48
2. 2
   Once boiling, remove the lid and skim off the foam rising to the surface using a large spoon and discard.
   ▶ ≈1:34
3. 3
   Add the onion, celery ribs, cinnamon stick, bay leaves, cardamom pods, garlic, and 2 teaspoons of salt. Cover and cook on low heat for 1 hour and 15 minutes.
   ▶ ≈1:48
4. 4
   Remove the cooked chicken to a plate to cool. Strain the broth through a fine strainer to remove solids and return it to the pot.
   ▶ ≈2:45
5. 5
   Add the chopped celery, carrots, onion, chicken bouillon cube, seven spices, cinnamon, black pepper, and 1 teaspoon of salt. Stir well, cover, and cook on medium heat for about 20 minutes until vegetables are tender.
   ▶ ≈3:17
6. 6
   Once the chicken has cooled enough to handle, remove the skin and bones, then shred or chop the meat and set aside.
   ▶ ≈4:05
7. 7
   Add the egg noodles to the broth and stir well to prevent sticking. Cover and cook on medium heat for about 10 minutes until the noodles are fully cooked and tender.
   ▶ ≈4:21
8. 8
   Turn off the heat, add the prepared chicken, parsley, and green onions, stir to combine, and serve immediately.
   ▶ ≈5:17