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Ingredients
Chicken Noodle Soup
- Ingredients
- 1 onion
- 1 garlic clove
- 2 carrots
- 1 pc Celery (50 grams)
- 2 Parsnips
- 1 stalk Leeks
- 2 cloves
- 2 bay leaves
- 1 tsp black peppercorns
- salt
- 400 grams Chicken breasts
- 250 grams Spaghettini
- 250 milliliters Coconut milk
- 3 Tbsps Lime juice
- 1 tsp Red chili peppers
- 1 scallion
- parsley or Coriander (for garnish)
Peel onion and garlic and halve. Rinse carrots, celery and parsnip and cut into pieces. Rinse leek and cut into pieces. In a pot combine onion, garlic, carrots, celery, parsnip, leek, cloves, bay leaves, peppercorns and salt with about 1 liter of water. Bring soup to a boil and simmer for 1 hour.
Meanwhile rinse chicken, pat dry and cut into bite-sized pieces. Rinse chile, cut into very thin rings and remove seeds. Rinse scallion and cut diagonally into small rings. When vegetables are cooked, drain broth through a sieve, add 800 ml water if necessary and bring to a boil again.
Break noodles into pieces. Add noodles and chicken to broth and cook for about 5 minutes. Add coconut milk, lime juice, scallion rings and chile to taste. Garnish soup with parsley or coriander leaves to serve.
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |