For the chicken soup, wash the chicken, remove giblets if necessary, and cut into 4 pieces. Add to water and bring to a boil.
Add salt, pepper, Maggi herb and Loorber leaf and switch to medium heat. Keep skimming off foam. After 20 minutes, remove spices and add chopped vegetables (onions, garlic, carrots, celery) and continue cooking.
After about 40 minutes, remove the chicken pieces, let cool and remove the skin and bones. Cut the rest into small pieces and add back to the soup.
Cook the noodles separately as usual and add to the soup before serving. Once the soup has cooled, skim off all the fat!
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