noodle soup

Ingredients for 1 servings:

• 300 ml chicken broth, lightly salted, about
• 400 ml water, about
• 50 g cooked chicken – no breast meat
• 1 clove(s) garlic
• 1 pepperoncini
• 30 ml olive oil
• some oregano
• 40 g carrot(s)
• 20 g celery
• 1 piece(s) Celery, approx. 10 cm long
• 50 g zucchini
• 1 small tomato(s)
• 60 g noodles (soft wheat noodles without egg, e.g. dandan noodles from the Asian store)

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 22 minutes

Minestrone meets China

Note: The chicken broth works best when the chicken or its parts have been cooked with as few ingredients as possible, e.g., just salt and a bay leaf. Cut the carrot into thin slices, halve the garlic clove and chili pepper lengthwise. Sauté in olive oil for five minutes. Meanwhile, cut the zucchini into thin, bite-sized pieces and the celery into strips. After five minutes, add both vegetables to the pot. After two minutes, add the broth and water and bring to a boil. Add more or less broth or water to taste. Meanwhile, slice the celery, preferably diagonally, and dice the tomato, and set both aside. Meanwhile, the soup is simmering. Add a little salt. Five minutes before the vegetables are tender, add the pasta. Two minutes before the pasta is tender, add the chicken pieces, celery, tomato, and a little oregano. The celery should stay fresh and crisp. Once everything is cooked, season with salt and, if desired, sugar. The noodles cooked with the soup will thicken the soup more as the meal progresses.