Recipe
Chicken noodle soup
The classic cure-all: chicken thighs simmered into a quick golden broth, with sweet carrot, celery and tender noodles added right at the end.
- Preparation
- 15 minutes
- Cooking
- 45 minutes
- Total time
- 60 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 32 g
- Carbohydrates
- 30 g
- Fat
- 10 g
Ingredients
- Chicken thighs600 g
- Water1.5 l
- Carrot2 kom
- Celery2 kom
- Onion1 kom
- Egg noodles150 g
- Bay leaf1 kom
- Parsleypo ukusu
- Saltpo ukusu
Instructions
- 1
Place the chicken thighs in a large pot, cover with the cold water, add the bay leaf and a good pinch of salt and bring to the boil. Skim off any foam that rises.
- 2
Add the carrot, celery and whole peeled onion, lower the heat and simmer gently for 25 minutes.
- 3
Lift the thighs out, let them cool for a few minutes, then pull the meat off the bones and discard the skin and bones.
- 4
Fish out the onion and bay leaf, slice the carrot and celery back into the pot, return the shredded meat and bring back to a gentle simmer.
- 5
Add the noodles and cook for about 6 minutes, until just tender.
- 6
Taste, adjust the salt, stir in the chopped parsley and serve hot.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
