Chicken noodle soup

Name: Chicken noodle soup
Ingredients: 4000 ml water; 250 g chicken breast (half); 2 medium carrots (240 g); 2 medium potatoes (300 g); 2 medium onions (300 g); 1 medium celery root (500 g); 200 g noodles

Soups - Chicken noodle soup by Ozana J. - Recipia

Four liters of water get this chicken noodle soup started, along with half a chicken breast and some vegetables; the broth is strained before the noodles go in. The bowl holds a clear soup with briefly cooked noodles, while the vegetables leave their flavor in the broth. I serve it hot with bread, and keep a slice close by for the broth that’s left. Prep: 20 minutes. Cook: 49 minutes. Total: 69 minutes. Servings: 8. Approximately 200 kcal and 13 g of protein per serving.

Ingredients

4000 ml water
250 g chicken breast (half)
2 medium carrots (240 g)
2 medium potatoes (300 g)
2 medium onions (300 g)
1 medium celery root (500 g)
200 g noodles

Preparation

1. Peel the carrots, potatoes, onions and celery in about 20 minutes. Cut the celery into quarters and put the vegetables in 4000 ml of cold water. 2. Put the pot on the heat and warm the soup for about 25 minutes, until the water comes to a boil. 3. Add the chicken breast and simmer everything over low heat for 20 minutes, until the meat is white all the way through. 4. Strain the soup, return the broth to the heat, add the noodles and cook them for 4 minutes, until tender.

Notes

With bread on the side, this makes a simple lunch. If I’m serving it at a set time, I start the pot earlier and cook the noodles close to serving, since they soften if they sit in the broth for too long. A thick breast may need a few extra minutes; the meat should be white all the way through. Large celery root takes longer to cook than medium celery root, so I cut it into quarters. I let the broth drain without pressing on the vegetables (I don’t rush this part). Gluten-free noodles can replace the same amount of regular noodles, but follow the package directions for cooking; regular noodles contain gluten. Without the noodles, the soup keeps in the fridge for up to 3 days; if I make it ahead, I cook them only when serving.