If the meteorologists announce a golden October, they will still be there this month, the first cold evenings of autumn! How to get into a really cozy atmosphere? With a delicious hot chicken soup, of course! After all, what was good for grandma can’t hurt today either. But: Today most people unfortunately only know the stew from the box. It is not at all difficult to prepare a real traditional chicken soup. We show you how it works!
This chicken noodle soup recipe is easy to make
Anyone looking for a soup recipe will find countless variations everywhere these days – but nothing comes close to the classic stew with chicken broth, delicious vegetables and soft noodles. The ingredients for this are not difficult to obtain, you can find them in any supermarket. Granted, this stew takes a bit of work – but it’s worth it, promise! Here is the classic chicken noodle soup recipe.
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You will need: a soup chicken (preferably from the meat counter or the butcher), two large bunches of soup greens, two onions, bay leaves and white pepper, 250 grams of short tagliatelle, salt, pepper and paorika powder.
And here’s how it works: Rinse the soup chicken well and put it in a pot with water. The chicken must be covered! Bring to a boil and simmer for two to three minutes. Then remove from the heat, remove the chicken, rinse again.
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Discard the water, rinse the pan. Add the chicken soup and cover with about three liters of water. Boil again. When the water boils, lower the temperature so that it simmers gently. After 20 minutes, add two bay leaves and a few peppercorns and simmer, covered, for about an hour.
Chicken noodle soup is heavily seasoned with pepper and paprika
Meanwhile, prepare the vegetables: reserve the parsley from the two bunches of greenery. Clean one soup green and cut it into large pieces, clean the other and cut it into small pieces.
Wash and finely chop the parsley. When the chicken is cooked, add the vegetables and simmer another hour and a half. Then remove the chicken and vegetables from the pot, pour the broth through a sieve into a second pot.
Clean the first pan, put water in it and, when it simmers, add the prepared vegetables and pasta. Cook until the noodles are tender – then the vegetables should be al dente too. Meanwhile, remove the meat from the soup chicken and chop it a little.
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Everything falls into place in the pot with the ready-to-use chicken broth: add the meat to the broth, then the parsley. When the noodles are tender, drain the water and also add the noodles and vegetables to the broth. Stir well, bring to a boil again briefly and season with salt, pepper and paprika powder. It goes well with delicious crusty bread. Enjoy your lunch!
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