Hungarian chicken soup Újházi

1) Place the chicken in a large saucepan, cover with water and bring it to boil.
2) Place the garlic, pepper and saffron in tea infuser.
3) Add the carrots, turnips, celery, kohlrabi, onion, kale, green pepper, tomato
and tea infuser to the soup. Season with salt to taste.
4) Turn it down to a simmer and cook for approximately an hour and 10 minutes or until soft and the bones pull apart easily.
5) Meanwhile, in a separate plan place the mushroom, asparagus, cauliflower and peas.
6) Pour some of the soup over them and steam.
7) When the chicken is cooked, removed from the pan, shred the meat and keep warm. Discard the bones.
8) Remove the vegetables that have cooked with the meat, discard the kale, onion, tomato, pepper and tea infuser ingredients. Cut the remaining vegetables into strips and add them to the steamed vegetables.
9) In a separate pan, cook the vermicelli in a few ladles of the soup liquor.
10) Serve in individual soup bowls, by placing the meat in the bottom of the bowl, then the vermicelli, followed by the vegetables and lastly the soup itself.
11) Sprinkle with the parsley and enjoy.