|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
- 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.