Chicken noodle soup
Ingredients
Utensils
knife, cutting board, peeler, pot (large, with lid), cooking spoon
How-To Videos
See allHow to prepare garlic
Homemade vegetable stock
How to cut an onion
Nutrition per serving
Step 1/ 5
- 33⅓ g bacon
- ⅓ onion
- 66⅔ g potatoes
- 83⅓ g carrots
- 66⅔ g celery
- ⅓ leek
- knife
- cutting board
- peeler
Dice bacon into small cubes. Peel and finely dice onion. Peel and dice potatoes and carrots. Remove tops and ends and slice celery and leeks.
Step 2/ 5
- ⅓ tbsp butter
- 200 g chicken drumsticks
- salt
- pepper
- pot (large, with lid)
- cooking spoon
Melt butter in a large pot over medium-high heat. Add onion and bacon and fry for approx. 2–3 min. Add chicken drumsticks and fry for approx. 3–5 min. Season with salt and pepper.
Step 3/ 5
- ⅔ bay leaves
- ⅔ l vegetable broth
Add the diced vegetables, bay leaves, and vegetable broth to the pot. Bring to a boil, cover with lid and reduce heat to medium. Let simmer for approx.15 min.
Step 4/ 5
- 66⅔ g egg noodles
Remove chicken drumsticks from the pot. Set aside and allow to cool. In the meantime, add the egg noodles to the pot and cook, covered, for approx. 10 min.
Step 5/ 5
- salt
- pepper
- parsley (for serving)
Once chicken drumsticks are cool enough to handle, remove the skin and discard. Remove the meat from the bone and shred or cut into bite-sized pieces. Add the chicken back into the pot. Season with salt and pepper to taste and serve the soup with a sprinkle of parsley.
Enjoy your meal!
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