in

Chicken Soup with Clam Noodles

5 from 7 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 22 kcal

Ingredients
 

  • 1000 Grief Chicken legs
  • 1 packet Soup vegetables
  • 1 packet Clam noodles
  • 1 tbsp Herbs de Provence
  • Maggi
  • Salt
  • Pepper
  • 1500 ml Vegetable broth

Instructions
 

  • Put the chicken legs in a large saucepan and cook for about 30-35 minutes, if you have a thermometer: 80 degrees core temperature. The chicken is done when the skin can be easily peeled off. The vegetable stock can be added at will.
  • Wash and chop the soup vegetables, set aside.
  • Remove the chicken thighs, remove the skin, remove the meat from the bones and cut into small pieces. Then add the chicken to the soup again.
  • Add the soup vegetables to the broth and simmer and season to taste, e.g. Herbs de Provence are an excellent match. Boil the noodles in another pot and leave them separately, because one day later at the latest, the chicken soup no longer looks so appetizing if the noodles are already in there. The liter figure for the broth is only a recommendation, you can stretch the soup or take less liquid, that is up to you. When my soup is ready, it will be about 3-4 liters of soup. I cook it a day in advance so that it can still pull through (assuming my family wasn't faster 🙂 and has already inhaled it;.) Enjoy your meal

Nutrition

Serving: 100gCalories: 22kcalCarbohydrates: 1gProtein: 0.4gFat: 1.8g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Cheeseburger Casserole

Indian Egg Curry