John Myers
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Soup with Chicken Legs, Vegetables, Egg Stick and Croissant Noodles
The perfect soup with chicken legs, vegetables, egg stick and croissant noodles recipe with a picture and simple step-by-step instructions.
soup with chicken thighs and vegetables:
- 400 g 1 Hähnchenschenkel mit Rückenstück
- 3 liter Water
- 2 tsp Salt
- 100 g 1 Zwiebel
- 2 Knoblauchzehen
- 200 g Carrot blossoms
- 200 g Celery diamonds
- 125 g Leek rings
- 20 g Cut parsley
Egg prick:
- 2 piece Eggs
- 125 ml Milk
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Freshly ground nutmeg
- 1 tsp Chicken broth instant
- 1 tsp Ground turmeric
- 1 Gefrierbeutel
Croissant noodles:
- 100 g Croissant noodles
- 1 tsp Salt
Soup with chicken legs, vegetables, egg custard and croissant noodles:
- 150 g Detached chicken
- Egg cut
- Croissant noodles
- 1 Cup Chopped parsley frozen / own production
- 1 tbsp Liquid Maggi wort
Soup with chicken legs and vegetables:
- Pour water (3 liters) and salt (2 teaspoons) into a large saucepan. Clean (do not peel) the onion and peel the garlic cloves. Add the chicken thighs, onion and garlic cloves and let everything cook with the lid on for about 1 hour. In the meantime, prepare / clean the vegetables. Peel the carrots with the vegetable peeler, with the vegetable blossom scraper; Shave the peeler 2 into 1 decorative blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with a knife. Clean the celery, first cut into slices and then into small diamonds. Clean the leek, cut in half lengthways, wash well and cut into rings. Wash the cut parsley and shake dry. Add the vegetables (carrot blossoms, celery lozenges, leek rings and parsley) to the soup after half an hour.
Egg prick:
- Mix all ingredients well (2 eggs, 125 ml milk, 4 big pinches of coarse sea salt from the mill, 2 big pinches of freshly ground nutmeg, 1 teaspoon of instant chicken stock and 1 teaspoon of turmeric), put in a freezer bag and lightly for a long time Hang simmering water until the egg mass has solidified.
Croissant noodles:
- Cook the croissant noodles in salted water (1 teaspoon salt) according to the instructions on the package and pour them through a kitchen sieve.
Soup with chicken legs, vegetables, and egg stick
- Remove the chicken thighs, onion and parsley from the soup. Carefully remove the chicken (made approx. 150 g) and cut into small pieces. Remove the egg prick from the freezer bag and cut into small pieces. Add everything (peeled chicken, egg custard, croissant noodles, 1 cup frozen parsley and 1 tablespoon Maggi liquid) to the soup, heat briefly and serve hot.
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