Classic Chicken Noodle Soup
A classic chicken soup helps against a cold through various ingredients. Celery, for example, has an antibacterial effect, i.e. essential oils such as apiin can demonstrably slow down bacteria, viruses and fungi and thus protect us in an ideal natural way.
Such a tasty chicken and vegetable soup with noodles is perfect to use up vegetable leftovers. If you have any other vegetables left, such as peas or broccoli, you can cook them in the soup as well.
(Percentage of daily recommendation)
| Calorie | 1,198 cal. | (57 %) | ||
| Protein | 142.09 g | (145 %) | ||
| Fat | 54.63 g | (47 %) | ||
| Carbohydrates | 25.5 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.83 g | (6 %) |
| Vitamin A | 537.09 mg | (67,136 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.52 mg | (13 %) | ||
| Vitamin B₁ | 0.52 mg | (52 %) | ||
| Vitamin B₂ | 1.28 mg | (116 %) | ||
| Niacin | 56.22 mg | (469 %) | ||
| Vitamin B₆ | 1.45 mg | (104 %) | ||
| Folate | 41.88 μg | (14 %) | ||
| Pantothenic acid | 3.97 mg | (66 %) | ||
| Biotin | 0.18 μg | (0 %) | ||
| Vitamin B₁₂ | 1.18 μg | (39 %) | ||
| Vitamin C | 7.96 mg | (8 %) | ||
| Potassium | 1,012.6 mg | (25 %) | ||
| Calcium | 108.81 mg | (11 %) | ||
| Magnesium | 106.39 mg | (35 %) | ||
| Iron | 8.29 mg | (55 %) | ||
| Zinc | 9.39 mg | (117 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Cholesterol | 376.48 mg |
Preparation steps
Rinse the chicken, pat dry and place in a large pot with the bay and allspice. Cover the chicken with cold water (about 7 cups). Bring to a boil and then simmer gently for about 2 hours over medium heat.
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).
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.
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.