Chicken-host stew with noodles and beans

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 5
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 6
  • 1 medium onion
  • 1 (approx. 900 g) bunch of greens
  • 1 (approx. 1.25 kg) ready-to-cook chicken
  • 2-3 TABLESPOONS Oil
  • 2 Bay leaves
  • 2 Cloves
  • 1 TEASPOON Peppercorns
  • 7-10 Tbsp Salt
  • 1/2 Head Savoy cabbage (600-750 g)
  • 3 (approx. 300 g) Tomatoes
  • 200 g Croissant noodles
  • 1 can(s) (425 ml) Kidney beans
  • 1/2 bunch Parsley
  • 7-10 Tbsp Pepper

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