John Myers
Classic Chicken Soup with Regional Vegetables and Fine Noodles
The perfect classic chicken soup with regional vegetables and fine noodles recipe with a picture and simple step-by-step instructions.
- 3 l Water
- 1 Bd Soup greens fresh
- 1 Pc. Onion
- 1,5 kg Soup chicken
- 200 g Pasta
- 1 Bd Parsley
- Salt and pepper
- 200 g Carrots
- 100 g Peas
- Rinse the heart, stomach and throat of the soup chicken under cold running water. Put the chicken in cold water and add a tablespoon of salt. Now bring everything to a boil and skim.
- Then add the soup greens and the onion to the broth. Cook the chicken over low heat without a lid for about 1.5 hours.
- Pour the broth through a sieve, skim off any fat and season the broth with salt. Loosen the meat and cut into bite-sized pieces.
- Boil the clear broth with vegetables, carrots and peas and add pre-cooked homemade pasta and meat. Bring the soup to the boil again briefly and serve sprinkled with chopped parsley.
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