Vegetable Noodle Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g chicken, fresh or frozen
- 1 ½ liters water
- salt
- 1.2 kg vegetables, e.g. carrots, kohlrabi, green beans, cauliflower, leeks, zucchini, peas
- 100 g noodles (soup)
- some chicken broth, or vegetable broth, grained
- Pepper, freshly ground
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Rinse fresh chickens under cold running water or defrost frozen chickens according to the instructions on the package, place in a saucepan with the water, add 1 teaspoon of salt and bring to the boil, skimming off several times. Cook with the lid on over medium heat for about 40 minutes.
- In the meantime, clean, wash, drain and cut the vegetables into slices or cubes. (Divide the cauliflower and broccoli into florets, peel and dice the stems).
- After the cooking time, pour the broth through a sieve, carefully skim off the fat with a spoon and measure out 1350 ml of broth, possibly add a little water.
- Remove the skin and bones from the meat, cut into small pieces and set aside. Return the stock to the pot and bring it back to the boil.
- First add the longer cooking vegetables such as carrots, kohlrabi, green beans and cauliflower and cook with the lid on for about 8 minutes. Then add vegetables with shorter cooking times such as broccoli, zucchini, leeks and peas and the soup noodles and cook for another 5 - 7 minutes with the lid on.
- Season the stew with granulated broth, salt and pepper. Add the prepared meat and warm it up. Serve the stew sprinkled with parsley.
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