John Myers
Contents
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Ingredients
- 1 Soup chicken from the market
- 2 liter Water
- 0,5 liter Poultry stock or broth from stock
- 1 Roughly chopped leek
- 1 piece Coarsely chopped celery bulb
- 2 Onions
- 2 Roughly chopped carrots
- 1 tsp Mild curry powder
- 0,5 bunch Thyme
- 0,5 bunch Sage
- 3 Bay leaves
- 3 Cloves
- 3 Allspice grains
- 1 piece Ginger
- 1 Clove of garlic
- Insert: 1 leek stick in fine rings, 3 carrots and
- 1 parsley root diced
- 250 g Tagliatelle
- 3 Stems Parsley finely chopped smooth
Instructions
- Coarsely chop the thyme, sage, bay leaf, cloves, allspice, ginger and garlic and place in a spice sieve or sachet. Halve the onions and brown the cut surfaces vigorously in a pan, gives the curry a nice color. The curry softens the typical chicken smell (not everyone likes).
- Rinse the chicken with cold water and add the stock, the chopped vegetables and spices. Let the mixture simmer for 2-3 hours. Then let it cool down. Then take the chicken out of the pot and strain the broth. Discard the vegetables and the spice sachet.
- Carve and peel the chicken, cut the meat into bite-sized pieces, cover and set aside. Let the broth cool down completely, then degrease if necessary.
- For the insert in a second saucepan, heat some of the chicken broth and cook the diced vegetables in it until al dente.
- Heat the stock again, cook the pasta in it, add the meat stock and the vegetables from the 2nd pot, let them get hot, season to taste and serve sprinkled with parsley.
- Instead of pasta, it can also be prepared with rice. We're not big rice eaters, we prefer noodles. I also take half and half white and green pasta.
- As everyone likes. According to the motto "It's a matter of taste, the monkey said when he bit into the soap"!
Nutrition
Serving: 100gCalories: 39kcalCarbohydrates: 7.9gProtein: 1.4gFat: 0.2g
