Chicken soup with noodles

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Peel the onions. Wash the chicken thoroughly inside and out. Clean or peel 1 bunch of soup greens, wash and chop coarsely.

2. 2

   Put everything in a large pot and cover with 3 1/2-4 l water. Add laurel and 1 heaped teaspoon of salt. Bring to the boil and simmer at low to medium heat for 1 1/2-2 hours. From time to time remove the resulting foam with a skimmer.

3. 3

   Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Clean or peel and wash the second bunch of soup greens. Cut the leek into thin slices and the rest of the vegetables into fine strips.

4. 4

   Drain the pasta, rinse with cold water and drain.

5. 5

   Lift the chicken out of the broth. Pour broth through a fine sieve, measure out 3 l (use the remaining broth for other purposes or freeze). Bring 3 l stock to the boil again. Simmer the uncooked soup vegetables in the broth for about 30 minutes.

6. 6

   In the meantime, remove the chicken meat from skin and bones. Cut the meat into small pieces. Cook the frozen peas in the chicken soup for about 5 minutes. Then add the meat and noodles and heat up briefly.

7. 7

   Wash parsley, shake dry and chop. Season soup with salt and pepper. Serve sprinkled with parsley. Serve with brown bread toasted in butter.

Nutrition Facts

KCAL
390 kcal

CARBS
23 g

FATS
21 g

PROTEINS
25 g