Chicken soup with wide noodles

Name: Chicken soup with wide noodles
Ingredients: 1500 ml water; 2 medium carrots (200 g); 2 medium onions (300 g); 2 celery stalks (100 g); 2 garlic cloves; 1 Knorr stock cube; 600 g chicken breast; 160 g wide noodles; 1 tablespoon butter; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g chopped parsley

Soups - Chicken soup with wide noodles by Mihaela B. - Recipia

Chicken soup with wide noodles depends on a broth that’s strained before the meat and pasta go in. The cooked vegetables give it its basic flavor, while the chicken breast and noodles cook in the same broth; the butter-sautéed carrot stays in little pieces, and the soup is served clear and fairly hearty. I serve it before the noodles soak up too much broth. Prep: 20 minutes. Cook: 50 minutes. Total: 70 minutes. Servings: 4. About 420 kcal and 40 g protein per serving.

Ingredients

1500 ml water
2 medium carrots (200 g)
2 medium onions (300 g)
2 celery stalks (100 g)
2 garlic cloves
1 Knorr stock cube
600 g chicken breast
160 g wide noodles
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon ground pepper
15 g chopped parsley

Preparation

1. Peel and wash the carrots, onions, celery stalks and garlic. Put them in a pot with 1500 ml water and the Knorr cube, then boil for 20 minutes, until the vegetables soften. 2. Strain the broth and set the carrots aside. Put the broth back on the heat and let it cook for 5 minutes, until it starts to boil again. Finely chop the carrots. 3. In a separate pan, melt 1 tablespoon of butter and sauté the carrots for 5 minutes, until they soften slightly. 4. Cut the chicken breast into small cubes and add it to the soup. Add the wide noodles and cook everything for 20 minutes, until the chicken is no longer pink in the middle and the noodles are soft. 5. Add the sautéed carrot, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir and taste. 6. Turn off the heat and sprinkle with the chopped parsley.

Notes

I serve it with plain bread. It keeps in the fridge for up to 3 days; the noodles swell and soak up the broth, so if I make it ahead, I cook them separately and add them to the bowls. Chicken breast cubes of a similar size cook evenly, and the stock cube can make it salty enough, so I adjust the salt after tasting. When straining, I let the vegetables drain on their own without pressing them. The butter can be replaced with 1 tablespoon of oil; regular noodles contain gluten.