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Chicken noodle soup

Chicken noodle soup, Prescriptions, Any category, Any kitchen, European cuisine, Soups, Chicken soup, Noodle soup

Ingredients portion 3

Egg noodles 100g

Onions 1 piece

Carrots 1 piece

Chicken egg 2 pieces

Laurel leaf 3 pieces

Black pepper to taste

Parsley to taste

Green onions to taste

Vegetable oil 2 tablespoons

Chicken 1.2

Cooking instructions 1 hour and 35 minutes

1 Wash half the chicken, cut it in two and put it in a deep pan.

2 Pour two litres of cold water into the pan with the chicken and simmer for 1.5 hours.

3 An hour before cooking, add salt, bay leaf and pepper.

4 While the stock is boiling, finely chop the onions, grate the carrots and fry with the vegetable oil over a medium heat.

5 Boil the egg.

Dzaziki with olive oil

6 Take the cooked chicken out of the pan and cut it into pieces.

7 Add the fried onions and carrots to the stock.

8 Then add the noodles and cook for another five minutes.

9 Pour the soup onto plates, put a few pieces of chicken, half an egg on top and garnish with parsley leaves and green onions.

Recipe tip For a rich broth, use homemade chicken. And the roasted vegetables (you could have boiled them together with the broth) give the noodles some unusual flavour.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .