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Chicken noodle soup
Nutrition facts per serving:
- Energy in kcal about 377
- Fat about 12g
- Carbohydrates about 33g
- Protein about 32g
This is needed
This is needed
for 4 people
Stock
- 1 bay leaf
- 1 garlic clove
- 1.8 litres chicken bouillon
- 3 cm ginger
- 3 carrots
- 200 g leek
- 2 chicken breasts (each approx. 150 g)
Noodle soup
- 150 g Chinese noodles
- 100 g Gruyère
- salt and pepper to taste
- 1 tbsp lemon juice
Tools
View these products
- Apron, Cooking spoon, Fork, Lemon squeezer, Measuring cup, Pan, Paring knife, Peeler, Tablespoon, Timer, small bowl, Cutting board, Kitchen scales
And that's how it's done
And that's how it's done
Stock
Peel and finely chop the ginger and garlic. Pour the stock into a pan along with the ginger, garlic and bay leaf. Bring the stock to the boil, then reduce the heat. Peel and thinly slice the carrots, cut the leek into thin rings. Add the vegetables and chicken breasts to the stock, cover and simmer over a medium heat for approx. 10 mins. Remove the chicken.
Noodle soup
Pull apart the chicken using two forks, return to the stock along with the noodles , simmer for approx. 6 mins. Cut the cheese into cubes, add with the lemon juice, season.
