Chicken noodle pot

Name: Chicken noodle pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 1 Onion; 7-10 Tbsp Salt; 1 Bay leaf; 7-10 Tbsp some peppercorns; 1 bunch of greens; 1 small head cauliflower; 125 g Noodles (e.g. croissants); 150 g frozen peas; 7-10 Tbsp Pepper; 2 stem(s) Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
1 Onion
7-10 Tbsp Salt
1 Bay leaf
7-10 Tbsp some peppercorns
1 bunch of greens
1 small head cauliflower
125 g Noodles (e.g. croissants)
150 g frozen peas
7-10 Tbsp Pepper
2 stem(s) Parsley

Directions

1
Wash the chicken and onion. Bring 1 1/2 litre of water, 1 teaspoon of salt, onion, bay leaf, peppercorns and chicken to the boil and cook for about 1 1/2 hours. Clean or peel, wash and chop the soup greens.
2
Clean the cauliflower, cut into small florets and wash. Prepare pasta in boiling salted water according to package instructions. Remove the chicken. Pour broth through a sieve, put back into the pot.
3
Add cauliflower and soup vegetables, bring to the boil and cook for about 15 minutes. Add peas 5 minutes before the end of cooking time. Drain the pasta. Remove chicken meat from skin and bone and cut into small pieces.
4
Add meat and noodles to the stock. Season to taste with salt and pepper. Wash and chop the parsley and sprinkle over the stew.