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Chicken Noodle Soup

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1 large large Chicken Chicken
1 large large Onions Onion
6 pieces piece Black Peppercorn Black Peppercorn
2 large large Bay Leaf Bay Leaf
250 g g Broccolis Broccoli
1 pinches pinch Salt Salt
1,25 g g Soup Vegetables Soup Vegetables
200 g g Wok Noodles Wok Noodles

Chicken Noodle Soup

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1:35 hrs


  • Place the chicken in a large saucepan and pour in 3 litres of cold water. Boil and cook for 45 minutes, then skim at the beginning.
  • Meanwhile peel and quarteronion. Dice peppers, bay leaveand add to onions, and 1-2 tsp salt and to diced chicken. Cook for a further 45-60 minutes until the meat falls of the bones. Remove chicken from the broth and allow to cool.
  • Add the remaining vegetables. Clean the broccoli and divid into same florets. Put the broth through a sieve into a saucepan and boil again (throw away vegetables). Skin chicken, break into medium size pieces. Cook noodles in boiling salted water.
  • Add small diced vegetables to the boiling broth and cook for 5 minutes. Add broccoli and the meat and cook for an additional 3 minutes. Season broth, stir in noodles.


Fat9 g Carbonhydrates28 g Protein30 g kCal336 Kilojoule1411