Cook this tasty chicken soup with noodles. We haven’t used the whole chicken just legs this time. First it saves time keeping a taste and flavor of chicken soup, second dark chicken meat is more tender, third we have used no potato but carrot and celery in this recipe, as the result we got rich of flavours, light still nourishing chicken soup.
✅ Ingredients:
• chicken legs – 26 oz / 750 g
• egg noodles – 4 oz / 115 g
• carrot – 7 oz / 200 g
• celery – 2 stalks
• bulb onion – 5 oz / 150 g
• water – 10 cup / 2,5 l
• salt – to taste
• ground black pepper – to taste
✅ Broth:
• 1 carrot
• 1 bulb onion
• celery – 2 stalks
• thyme – 2 sprigs
• rosemary – 2 sprigs
• parsley – 2 sprigs
• 10 peppercorns
✔︎ You will need:
• stockpot ≥4,5 l
• carving board
• pot for noodles
• bowl
• colander
Preparation:
1. Cut 7 oz / 200 g of carrot and 2 celery stalks into small wedges, chop up 5 oz / 150 g of bulb onion.
2. Lay out the chicken legs into a stockpot, add 6 cup /1,5 l of water and bring to a boil, cook over medium heat for 2 minutes, drain the broth and wash the meat under running water.
3. Pour again with 10 cup / 2,5 l of water, bring to a boil, skim the froth, add 1 carrot, 2 celery stalks, 1 onion, parsley sprigs, peppercorns, thyme and rosemary, cover with a lid, boil for 30 minutes over low heat.
4. Place the chicken legs into a bowl and bone. Take out the vegetables and strain the broth.
5. Add the chopped onion, celery, carrot and prepared chicken meat to the broth and boil for 20 minutes over low heat.
6. Add 2 l of water into the second pot, bring to a boil, lay the noodles and cook until readiness over medium heat acc. package instructions.
7. Drain the noodles and wash in cold water.
8. Add into the soup, salt and pepper, bring to a boil and switch the heat off.
9. Serve the noodle soup hot sprinkled with green onion.
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