Noodle soup with roasted chicken

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel ginger and garlic and cut into thin slices. Onions peel, halve. Remove the outer leaves from the lemon grass. Cut the stalks open lengthwise and beat flat. Clean the chillies, cut lengthwise, remove seeds, wash and cut into fine rings.

2. 2

   Wash and quarter the tomatoes.

3. 3

   Wash the meat and put it in a large pot. Add ginger, garlic, onions, lemongrass, tomatoes, 1 1⁄2 tsp. salt, pepper and half of the chili. 1 1⁄4 l water, bring to the boil and simmer at low heat for 35-40 minutes.

4. 4

   Repeatedly skim off the resulting foam.

5. 5

   Meanwhile peel and wash the carrots, cut them in half lengthwise and cut them into thin slices. Clean and wash spring onions and cut into rings.

6. 6

   Pour boiling water over the pasta and soak according to the instructions on the packet (approx. 5 minutes). Then drain, rinse with cold water and allow to drip off.

7. 7

   Remove the meat and pour the broth through a sieve into a pot. Remove the skin from the chicken breast. Remove the meat from the bone and pluck roughly with two forks.

8. 8

   Bring the stock to the boil. Cook the carrots for 3-4 minutes. Heat oil in a pan. Fry the meat until golden brown. Add meat and noodles to the stock and heat briefly. Stir in spring onions and the rest of the chilli.

9. 9

   Season soup with salt and pepper and serve.

Nutrition Facts

KCAL
470 kcal

CARBS
57 g

FATS
13 g

PROTEINS
29 g