Chicken Noodle Stew

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 5
  • 1 ready-to-cook soup chicken (approx. 1 kg)
  • 7-10 Tbsp Salt
  • 2 Bay leaves
  • 1 TABLESPOON Peppercorns
  • 1 TABLESPOON Tomato paste
  • 1 collar (approx. 750 g) Soup Greens
  • 1 (approx. 150 g) Tuber fennel
  • 1 Onion
  • 40 g streaky smoked bacon
  • 150 g Croissant noodles
  • 1 TABLESPOON Butter or margarine
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Wash the chicken. Put it in a pot and cover it with salted water (approx. 1.5 litres). Add bay leaves, peppercorns and tomato paste, bring to the boil and simmer for about 1 1/4 hours. In the meantime clean the soup greens, peel the celery root and carrots. Wash the vegetables and cut into small pieces. Clean the fennel, put some fennel greens aside.

  2. 2

    Wash the fennel and remove the stalk. Cut the fennel into small pieces. After 30 minutes add soup green and fennel to the chicken stock. Peel and slice the onion. Dice bacon finely. Cook pasta in boiling salted water for about 8 minutes, then drain. Melt the fat. Fry bacon and onion slices in it. Take the chicken out of the broth and add the bacon mixture to the broth. Cook for another 5 minutes. Remove meat from skin and bone, cut a little smaller. Warm up chicken and noodles in the soup.

  3. 3

    Melt the fat. Fry bacon and onion slices in it. Take the chicken out of the broth and add the bacon mixture to the broth. Cook for another 5 minutes. Remove meat from skin and bone, cut a little smaller. Warm up chicken and noodles in the soup. Season to taste with salt and pepper. Serve stew garnished with fennel green

  4. 4

    With 6 people:

Nutrition Facts

KCAL
420 kcal
CARBS
24 g
FATS
24 g
PROTEINS
24 g

Categories & Tags

Main DishesStew

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