Chicken Noodle Soup

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Chicken Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
1198
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,198 kcal(57 %)
Protein142.09 g(145 %)
Fat54.63 g(47 %)
Carbohydrates25.5 g(17 %)
Sugar added0 g(0 %)
Roughage1.83 g(6 %)
Vitamin A537.09 mg(67,136 %)
Vitamin D0 μg(0 %)
Vitamin E1.52 mg(13 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂1.28 mg(116 %)
Niacin56.22 mg(469 %)
Vitamin B₆1.45 mg(104 %)
Folate41.88 μg(14 %)
Pantothenic acid3.97 mg(66 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂1.18 μg(39 %)
Vitamin C7.96 mg(8 %)
Potassium1,012.6 mg(25 %)
Calcium108.81 mg(11 %)
Magnesium106.39 mg(35 %)
Iron8.29 mg(55 %)
Zinc9.39 mg(117 %)
Saturated fatty acids14.1 g
Cholesterol376.48 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
Stewing chicken (about 1.2 kg)
2
2
1
2 stalks
½ stalk
200 grams
freshly ground Pepper
4 tablespoons

Preparation steps

1.

Rinse the chicken, pat dry and place in a large pot with the bay and allspice. Cover the chicken with cold water (about 2 liters, approximately 7 cups). Bring to a boil and then simmer gently for about 2 hours over medium heat.

2.

Rinse and peel the carrot. Rinse and trim the celery and leek. Cut the celery into thin rings. Cut the carrot and leek into thin strips (julienne).

3.

Remove the chicken from the pot, let cool and strain the chicken broth through a sieve into a new pot. If necessary, scoop the fat off the surface of the broth. Add the vegetables and noodles and bring to a boil. Simmer for 5-10 minutes over medium heat until the pasta is al dente. Season with salt and pepper.

4.

Remove the skin from the chicken, loosen the meat from the bones and cut the meat into bite-size pieces. Add the chicken to the soup and heat briefly. Transfer to bowls and serve sprinkled with chives.