Chicken Broth with Noodles

5 from 6 votes
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 6 kcal


  • 400 g No parts of the chicken
  • 0,5 bunch Soup greens fresh
  • 1 large Chopped onion
  • Salt to taste
  • Black pepper from the mill to taste
  • 1,5 liter Water
  • 150 g Any noodles
  • 0,5 bunch Chopped parsley


  • Clean the soup greens and cut as desired. Put the chicken pieces in a saucepan. Add vegetables. Keep some leek and carrot. Add salt and pepper, bring to the boil once and then simmer everything for 45 minutes on the lowest heat setting.
  • Add the remaining vegetables and cook for 25-30 minutes to the end. Take out the chicken pieces and remove them from the boil. Cut into bite-sized pieces and add to the soup again. Parsley also to it.
  • Finally, the noodles, which I cooked separately, are strained and put off. Quenching because I wanted to keep a clear broth. I still had Mie noodles that I wanted to use. Season everything well again.
  • Put the soup on a plate and garnish with parsley. Good Appetite.


Serving: 100gCalories: 6kcalCarbohydrates: 1gProtein: 0.3gFat: 0.1g
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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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