Chicken Noodle Soup

Name: Chicken Noodle Soup
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook soup chicken (approx. 1 kg); 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 2 Bay leaves; 300 g Turnip; 100 g streaky smoked bacon; 300 g Savoy cabbage; 200 g small noodles; 1 TEASPOON clarified butter; 1/2 bunch Parsley; 7-10 Tbsp Bacon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook soup chicken (approx. 1 kg)
7-10 Tbsp Salt
1 TEASPOON Peppercorns
2 Bay leaves
300 g Turnip
100 g streaky smoked bacon
300 g Savoy cabbage
200 g small noodles
1 TEASPOON clarified butter
1/2 bunch Parsley
7-10 Tbsp Bacon

Directions

1
Wash the chicken. Boil 1 1/2 litre of water, 1 teaspoon of salt, peppercorns and bay leaves. Simmer at low heat for about 1 1/2 hours. In the meantime peel, wash and dice the turnip. Cut bacon into cubes. Clean cabbage, cut into strips and wash.
2
Prepare pasta in boiling salted water according to package instructions. Remove the chicken from the stock and let it cool down. Heat clarified butter in a wide saucepan. Leave the bacon in it until crispy. Sweat turnip and cabbage briefly in hot frying fat. Deglaze with chicken stock. Bring to the boil and simmer for 20 minutes. Meanwhile, remove the chicken from skin and bone. Pluck into large pieces. Add meat and noodles to the soup and warm up. Wash parsley, dab dry and pluck leaves from the stalks.
3
Deglaze with chicken stock. Bring to the boil and simmer for 20 minutes. Meanwhile, remove the chicken from skin and bone. Pluck into large pieces. Add meat and noodles to the soup and warm up. Wash parsley, dab dry and pluck leaves from the stalks. Chop parsley coarsely and sprinkle into the soup. Garnish with fried breakfast bacon if desired