Apple Fritters and Chicken Soup with Noodles

5 from 5 votes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people


Dough for the apple cake

  • 3 whole Eggs
  • 1 Prr. Salt
  • 5 Eßl. Flour
  • Milk as needed
  • 1 times Zirtone abrasion
  • 1 times Tonka beans grated
  • 2 Eßl. Sugar
  • Butter and oil for frying
  • 1 whole Peeled apple

For the soup

  • 1 liter Homemade chicken broth
  • 1 whole Chicken leg
  • Salt pepper
  • Finely chopped parsley
  • Pasta


The dough

  • Beat the eggs with the flour and the Pr. Salt until smooth. Then pour in the milk as much as you need. The dough should be thick. Peel the apple and cut into thin slices. Put some of the batter into the hot fat with a small ladle, place the apple slice on top and pour some batter over it. To bake . If you want to bake with the mold, I brush the mold with oil inside, this makes the dough easier to use. Loosen the edge with a knife.

The soup

  • Boil the broth and the chicken leg in a saucepan until cooked. Take out the leg when it is soft, sprinkle the pasta and finish cooking. Chop the meat and put it back in the soup. Sprinkle in the fresh parsley, serve and enjoy. Don't forget to taste.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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