Chicken-host stew with noodles and beans

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the onion, drain and cut in half. Clean or peel the soup greens, wash and cut into large pieces. Wash the chicken and pat dry.

2. 2

   Heat the oil in a large pot and brown the onion halves with the cut surface downwards. Add the vegetables, fry briefly and pour on about 3 litres of cold water. Add chicken, bay leaves, cloves, peppercorns and approx. 2 tsp. salt.

3. 3

   Bring to the boil, skim and simmer with slightly opened lid for about 1 1/2 hours.

4. 4

   Clean, wash and cut the savoy cabbage into strips. Carve tomatoes crosswise and put them in boiling water for about 1 minute. Put tomatoes on a sieve, rinse under cold water, drain and peel the skin.

5. 5

   Dice the tomatoes.

6. 6

   Lift the chicken out of the broth and let it cool down. Pour broth through a sieve, collect and pour back into the pot. Bring stock to the boil, add savoy cabbage and tomatoes and simmer covered for about 25 minutes.

7. 7

   Add the pasta after about 15 minutes and let it boil.

8. 8

   Put the beans on a sieve, rinse under cold water and drain. Remove chicken meat from skin and bone and pluck into bite-sized pieces. Add the beans and meat to the soup and heat for about 5 minutes.

9. 9

   Wash parsley, shake dry and chop. Stir parsley into the stew, season with salt and pepper.

Nutrition Facts

KCAL
510 kcal

CARBS
36 g

FATS
20 g

PROTEINS
41 g