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Spicy Turkish Noodle Soup

5 from 8 votes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 114 kcal

Ingredients
 

  • 1 kg Peeled carrots
  • 2 Green peppers
  • 2 Leeks
  • 2 Onions
  • 1 kg Fresh little chicken
  • 4 Fresh chicken wings
  • 6 Fresh chicken drumsticks
  • 300 g Smallest soup noodles
  • 3 Garlic cloves
  • 1 bunch Parsely
  • 1 tbsp Crushed red pepper
  • 1 tbsp Sugar
  • 1 tbsp Crushed peppercorns-colored, depending on gusto
  • 3 Bay leaves
  • Pimento
  • Salt
  • 3 L Water, possibly with broth
  • 2 pinches Cinammon

Instructions
 

  • a soup, a bit spicier, pugged by a dear friend ... the quantities are intended for stock or for me today, because I get a visit ..... you can of course cut all the information in half or third ... but soups taste good yes the next day or 2 days later really delicious, I think ...
  • Cut the carrots, peppers, leeks into very fine strips .. Quarter the onions .. Chop the garlic. Heat oil in a large pot and fry the entire chicken in it, let it take color. Then put the chicken drumsticks for a few minutes ..
  • After about 15 minutes, take the legs out and set them aside..Place the whole vegetable strips on the chicken ... add the garlic, sugar, salted allspice, laurel, crushed peppercorns ... with the scalded water or just add water and let it infuse on a low flame for about 20 minutes ........
  • Now add pul biber and the cinnamon .... cook the small turkish noodles in another pot according to the regulations..not !!! add to the soup ... chop the parsley, add to the soup ... fry the legs that have been set aside in the oven ..
  • Fish out the chicken or nibble it off, just as everyone likes .... serve soup, serve the noodles next to them, which you then add to the soup and a leg ..

Nutrition

Serving: 100gCalories: 114kcalCarbohydrates: 26.8gProtein: 1.1gFat: 0.1g
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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.

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