John Myers
Chicken and Croissant Noodle Stew
The perfect chicken and croissant noodle stew recipe with a picture and simple step-by-step instructions.
- 2 Chicken legs with back piece (600 g)
- 500 g Soup vegetables (carrots, celery, leek and parsley)
- 2 liter Water
- 200 g Soup noodles (here: small croissants)
- 3 tsp Salt
- 0,5 tsp Pepper
- 4 tsp 3 – 4 tsp Hühnerbrühe instant
- 1 tbsp Maggi wort
- 4 Bun
- Cook the noodles (200 g) in salted water (1 teaspoon) according to the instructions on the package until they are al dente and drain through a fine kitchen sieve. Halve the chicken legs at the joint, wash and pat dry with kitchen paper. Clean the celery and cut into small diamonds or cubes. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean and wash the leek and cut into small diamonds. Wash and pluck parsley. Heat water (2 liters + 1 teaspoon salt) in a tall saucepan and cook the chicken in it for about 60 minutes. After about 30 minutes add the prepared vegetables (carrot blossoms, celery lozenges and leek lozenges). After about 50 minutes, remove the chicken pieces, carefully boning and chopping. Add the meat, the pasta and the plucked parsley and season with salt (1 teaspoon), pepper (½ teaspoon), instant chicken broth (3–4 teaspoons) and Maggi seasoning (1 teaspoon). Serve the soup stew hot and serve with a bread roll or baguette
Facebook Comments