No Milk Chicken Sopas

Instructions

1. Rinse the chicken legs and thighs under cold water and pat dry.
2. Dice the cabbage and carrots, and mince the garlic.
3. Chop the red onion.
4. In a large pot, bring water to a boil and add the chicken legs and thighs. Cook for about 25 minutes until the chicken is fully cooked.
5. Remove the chicken from the pot and shred it into bite-sized pieces.
6. In the same pot, sauté the garlic and red onion until fragrant.
7. Add the diced cabbage and carrots to the pot and cook until they are softened.
8. Return the shredded chicken to the pot and add the Calendula noodles. Cook until the noodles are tender.
9. Season the soup to taste with salt and pepper. Serve hot.