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Ingredients
| 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 |
Add ingredients to existing shopping list or create new one
Create new shopping listChicken Noodle Soup
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Method
- 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.
Diet
Fat9
g
Carbonhydrates28
g
Protein30
g
kCal336
Kilojoule1411
