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Chicken and Noodle Soup

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Chicken and Noodle Soup

with carrot, celery, parsley, small pasta and fresh lemon

Informations supplémentaires
30 min. | 831 kcal | easy | Family, Even better the next day | Printable version
1. Setup Cut the carrot and celery into small pieces. Chop the onion and parsley. Zest the lemon.
2. Cook the pasta Bring a pot of water to a boil. Cook the pasta for 8-10 minutes until tender. Drain and set aside.
3. Start the soup Heat a generous drizzle of oil in a large pot over medium-high heat. Cook the onion, carrot, celery and spices for 3-4 minutes. Add salt and pepper.
4. Add the chicken Add the chicken legs and sear them for 2 minutes. Add the broth cube and 4 2P | 6 3P cups of water to the pot. Bring to a boil. Cover and simmer 18-22 minutes over medium heat until the chicken is cooked.
5. Finish the soup Remove the chicken legs from the pot and shred them using 2 forks or chop them with a knife. Put the chicken back in the pan with the cooked pasta. Mix and cook for 1-2 minutes. Adjust salt and pepper to taste.
6. Plate your dish Toast the bread to taste. Garnish the soup with the parsley, lemon zest and juice to taste. Serve with the bread. Bon appétit!
400gChicken Legs
0.5unitYellow Onion(s)
2unitCarrot(s)
1unitCelery
1unitChicken Broth Cube(s)
0.5unitFresh Italian Parsley
0.5unitLemon
4gSpice Mix (Dried Oregano,Mustard Powder,,)
180gDitali
2unitCiabatta Bread
What you need pots, food processor, strainer
831 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 102g
34%
fat 27g
42%
cholesterol 140mg
47%
fiber 7g
28%
protein 42g
saturated 7g
35%
sodium 1266mg
53%
sugar 14g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg