Chicken Soup with Rice Noodles, Kale and Carrots
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (about 120 grams)
- 2 carrots
- 500 grams Kale
- 200 grams Rice noodles
- 800 milliliters Chicken broth
- salt
- freshly ground peppers
- 2 Tbsps Pumpkin seed
Preparation steps
1.
Rinse the chicken breasts, pat dry and chop into bite-sized pieces. Peel the carrots and cut diagonally or plane into thin slices.
2.
Strip the kale leaves from the stalks, rinse, and cook about 8 minutes until al dente in boiling salted water. Drain and chop coarsely.
3.
Bring the broth to a boil in a pot with the chicken, rice noodles, kale and carrots and let simmer over low heat for 8–10 minutes until done. Season with salt and pepper. To serve, divide among bowls and sprinkle with pumpkin seeds.
