Wash the soup chicken and place in a large saucepan with water. Bring the water to a boil. Simmer on a low flame for about 1 hour. Then add the washed, not too small-cut soup greens (spring onion, celery, carrot, parsley) and an onion. Now simmer until the meat can be easily detached from the bones.
Pour the soup through a sieve into a second saucepan, cut the meat into small pieces and add again. Peel 1-2 carrots, cut into thirds, cut thin strips from thirds and add to the soup. Simmer until the carrots are firm to the bite. Salt and pepper. If the soup is eaten all at once, you can now add the separately cooked al dente pasta. If there is something left over and saved for later, only then add the noodles to the soup on the plate. Otherwise the soup could become thick and the noodles would become spongy in the bite.
Tip:
I like to use a chicken fillet, it cooks a lot faster and has more meat. The soup chicken is a little stronger in taste.
Simply pour a tablespoon of oil over pasta that is overcooked and mix. Then keep them in the refrigerator for a few more days without sticking.
Ingredients
Print Recipe
Pin Recipe