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Chicken Soup with Brussels Sprouts and Homemade Noodles

    

Delicious chicken soup with meat, vegetables and self-made noodles.

No. of servings

8

Ready in

60 min.

Difficulty

medium

 

Categories:    

 

allspice1pc1piece
carrots3pcs3pieces
chicken backs14oz400grams
chicken bouillon1pc1piece
chicken egg1pc1piece
crushed cumin1pinch1pinch
frozen Brussels sprouts15pcs15pieces
frozen green bean pods2.75oz80grams
garlic1pinch1pinch
meal5.25oz150grams
onion1pc1piece
parsley1pc1piece
parsley leaves-
potatoes1pc1piece
salt0oz3grams
salt-
vegetable salt2tbsp2tablespoon
whole black pepper5pcs5pieces

1. 

chicken backs 14 oz (400 g)  salt

Pour washed chicken giblets over with approx. 2 litres of water and cook. When they start boiling, skim any foam as necessary. Add salt, reduce to a simmer and cook slowly.

2. 

onion 1 pc  garlic 1 pinch  potatoes 1 pc  carrots 3 pcs  parsley 1 pc  crushed cumin 1 pinch  allspice 1 pc  whole black pepper 5 pcs  vegetable salt 2 tbsp  chicken bouillon 1 pc

Add to the soup peeled onion, garlic, potato, peeled root vegetables and chicken bouillon. Season the soup with crushed cumin, spices and dried vegetable mix.

3. 

frozen Brussels sprouts 15 pcs  frozen green bean pods 2.75 oz (80 g)  parsley leaves

About 15 minutes before the soup is done (when chicken giblets and vegetables are almost tender) add in the soup frozen Brussels sprouts and frozen green beans (if we use fresh Brussels sprout, cook it a little bit longer). Finish cooking and add chopped parsley leaves.

4. 

When the soup is done, take the root vegetables and potato out, cut it and put it back in the soup. Take the chicken giblets out as well, pick the meat off and put back in the soup.

5. Homemade noodles

chicken egg 1 pc  salt  meal 5.25 oz (150 g)

Work the stiff dough from flour, egg, and salt. Use as much flour as the egg can absorb.

Homemade noodles

6. 

Use a rolling pin to spread the dough on floured board, until the dough becomes as thin as possible.

7. 

Cut the dough into equally wide strips, flour them and place them on top of each other.

8. 

Cut them into thick noodles.

9. 

Allow noodles to dry for a while.

10. 

Cook them in salted water with a little bit of oil for about 2-3 minutes, unless they rise to the surface. Strain them, rinse under cold water, let them drain in a strainer and put them in the soup.

Bon appetit!

 

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