John Myers
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Noodle – Chicken Soup
The perfect noodle – chicken soup recipe with a picture and simple step-by-step instructions.
Noodle – chicken soup
- 0,25 Cooked piece of soup chicken
- 2 Carrots
- 1 Handful Tk with peas or to taste
- 1 liter *Geflügelsuppe – Fond
- 500 ml Water, filtered
Pasta
- 300 g Wheat flour 405
- 3 Eggs
- 1 pinch Salt
- 1 pinch Rapeseed oil
Noodle – chicken soup
Pasta
- Take a mixing bowl and add the eggs. Season with a pinch of salt and let stand for 5 minutes. Then add wheat flour and rapeseed oil. Then knead into a dough and wrap in foil. Leave this at room temperature for about half an hour.
- Then take it out of the foil and knead by hand to make a smooth dough. Put on water, lightly salt and bring to a boil. Shape the dough into a thin roll, cut into slices and cut them in half. Pour into boiling salted water and cook in it.
- When they swim above they are cooked. Remove with a ladle and place in a colander.
Chicken soup
- Peel off the cooked quarter of the soup chicken and place in a saucepan. Peel, slice and dice the carrots. Add the peas. Pour the whole with the chicken soup – stock and the water. Bring to a boil and then simmer for half an hour. Season to taste with salt.
- Then pour in the noodles from the sieve, stir and serve in deep plates. Sprinkle with freshly chopped parsley.
- * Link: poultry stock
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