Chicken noodle soup

Chicken noodle soup

30 min. Active
30 min. Total
377 kcal per person
lactose-free, healthy and balanced
Nutritional value / person: Fat: 12 g, Carbohydrate: 33 g, Protein: 32 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Cooking spoon
  • Fork
  • Lemon squeezer
  • Measuring cup
  • Pan
  • Paring knife
  • Peeler
  • Tablespoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

4 people

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

Stock

3 cm ginger
1 garlic clove
1 ¾ litres chicken bouillon
1 bay leaf
3 carrots
200 g leek
2 chicken breasts (each approx. 150 g)

Noodle soup

150 g Chinese noodles
100 g Gruyère
1 tbsp lemon juice
salt and pepper to taste
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How it's done

The kids can help at the marked areas .

Stock

3 cm ginger
1 garlic clove
1 ¾ litres chicken bouillon
1 bay leaf
3 carrots
200 g leek
2 chicken breasts (each approx. 150 g)

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

150 g Chinese noodles
100 g Gruyère
1 tbsp lemon juice
salt and pepper to taste

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.

Good to know
Tip: Garnish with 2 tbsp of roughly chopped chives.
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