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Chicken soup with vegetables and crepe noodles
(1 vote)
Difficulty:
moderate
Preparation:
1 hr
Preparation
Calories:
220
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calories | 220 kcal | (10 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 500 grams Giblets
- 2 onions
- 4 tsps granulated Chicken broth
- 50 grams Pastry flour
- salt
- 125 milliliters milk
- 1 medium-size egg
- 1 bunch parsley
- clarified butter
- 1 carrot
- 1 stalk Leeks
- peppers
Preparation steps
1.
Peel and quarter the onions. Heat the oil in a saucepan and briefly saute the chicken giblets and the onions. Stir in 1 liter (approximately 1 quart) of water and the granulated broth. Bring to a simmer and simmer over low heat for 45 minutes. Strain, reserving the broth.
In a bowl, whisk together the flour, milk, egg and 1 pinch of salt, let stand 30 minutes. Chop the parsley and stir into the batter. Heat a little clarified butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned, repeat with the remaining batter. Roll the crepes up and slice.
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