in Soup Recipes

Chicken noodle soup with vegetables

updated

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Ingredients for 4 servings:

  • 1 liter chicken broth, freshly cooked
  • 120 g carrot(s)
  • 120 g celeriac
  • 120 g kohlrabi
  • 120 g soup noodles
  • 100 g peas, frozen
  • 200 g chicken, cooked
  • 1 tbsp parsley, frozen
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash and trim the carrots, kohlrabi, and celeriac, and cut them into fine julienne strips. Bring the chicken broth to a boil in a saucepan. Add the vegetables and soup noodles. Simmer gently for 10 minutes, then add the cooked chicken and peas just before the end. Stir in the parsley and season with salt and pepper, if desired.

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Written by John Myers

Professional Chef with 29 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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