Chicken soup with noodles

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
3 5

Ingredients

Servings: 1
  • 2 Onions
  • 1 (approx. 2 kg) organic ready-to-cook soup chicken
  • 2 bunch of greens
  • 2 Bay leaves
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 250 g Croissant noodles
  • 200 g frozen peas
  • 1 collar curly parsley

Directions

  1. 1

    ##peel onions## Wash 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 teaspoonful of salt. Bring to the boil and simmer at low to medium heat for 1 1/2-2 hours.

  3. 3

    From time to time remove the resulting foam with a skimmer.

  4. 4

    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 ##leek## into thin slices, remaining vegetables into fine strips.

  5. 5

    Drain the pasta, rinse with cold water and drain.

  6. 6

    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.

  7. 7

    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.

  8. 8

    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