Mini chef
Utensils
Apron
Cooking spoon
Fork
Lemon squeezer
Measuring cup
Pan
Paring knife
Peeler
Tablespoon
Timer
small bowl
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
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.
| Tip: | Garnish with 2 tbsp of roughly chopped chives. |
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