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Ingredients
Noodle-Vegetable Soup with Chicken
- Ingredients
- 1 chicken (about 1.25 kg)
- salt
- 1 tsp tomato puree
- black peppercorns
- salt
- ½ tsp grated ginger
- 2 garlic cloves
- 2 bunches Soup vegetables (carrot, celery, leeks)
- 1 yellow onion
- ¼ red chili pepper (seeded)
- 100 grams soup noodles
- 1 carrot
- 1 stalk Celery
- 1 bunch Chives
Cover the chicken with cold water in a large pot and bring to a boil over high heat. When liquid boils, skim off the foam. Season with salt, peppercorns, ginger, chile pepper, garlic and tomato puree. Peel the onion. Rinse and trim the remaining soup vegetables. Coarsely chop onion and all soup vegetables and add to the pot. Simmer partially covered over low heat until the chicken is cooked, 45-60 minutes.
Peel the carrot and cut into thin strips. Rinse, trim and cut celery into thin slices. At the end of cooking, remove the chicken from the soup, let cool slightly, remove the meat from the bones and cut into bite-sized cubes or pieces. Strain the soup through a sieve and season to taste. Return the soup to a boil, add noodles and cook until al dente. Add carrot strips and celery slices shortly before the end of cooking. Add the chicken and warm in the soup. Rinse the chives, shake dry and cut into rings. Sprinkle over the soup and serve.
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |