🍽️ Chicken Soup with Rice Noodles

Name: Chicken Soup with Rice Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g glass noodles; 1 bunch soup vegetables (carrot, celery, parsley, kohlrabi); 1 soup chicken (approx. 1,2 Kg, ready for kitchen); 2 bay leaves; 3 allspice berries; 3 carrots; 0.5 bunch chives; 1 stalk leek; 1 piece ginger (approx. 2 cm); 2 garlic cloves; 2 tbsp germ oil; 1 tbsp fish sauce; 1 tbsp light soy sauce; pepper (from the mill)

1170 kcal · 30 min · 4 servings

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Ingredients

100 g glass noodles
1 bunch soup vegetables (carrot, celery, parsley, kohlrabi)
1 soup chicken (approx. 1,2 Kg, ready for kitchen)
2 bay leaves
3 allspice berries
3 carrots
0.5 bunch chives
1 stalk leek
1 piece ginger (approx. 2 cm)
2 garlic cloves
2 tbsp germ oil
1 tbsp fish sauce
1 tbsp light soy sauce
pepper (from the mill)

Instructions

1. Place the glass noodles in a bowl of cold water and let them soak for one hour.
2. Thoroughly wash the soup vegetables and cut them into large chunks.
3. Wash the chicken as well and place it in a large pot together with the vegetables and spices.
4. Pour cold water over the ingredients until they are completely covered.
5. Bring the mixture to a boil and then let it simmer on medium heat for 45 to 50 minutes.
6. Remove the chicken from the broth and let it cool down.
7. Carefully separate the meat from the bones and shred it into bite-sized pieces.
8. Strain the chicken broth through a fine sieve to clarify it.
9. Peel the carrots, cut them into thirds, and then chop them into thin strips.
10. Wash the chives, shake them dry, and cut them into fine rings.
11. Halve the leek, rinse it under running water, and shake it dry.
12. Remove the green parts of the leek and slice only the white part into thin rings.
13. Peel the ginger and the garlic and chop both finely.
14. Heat the oil in a pot and sauté the garlic and ginger for one minute.
15. Add the carrots and the leek rings and sauté them briefly.
16. Pour in 800 milliliters of the chicken broth.
17. Take the soaked noodles out of the water and cut them into smaller pieces using scissors.
18. Add the noodles and the chicken meat to the soup.
19. Heat the soup briefly until everything is thoroughly warmed through.
20. Season the soup with fish sauce, soy sauce, and black pepper to taste.
21. Serve the soup in pre-warmed bowls and sprinkle it with the prepared chives.

Nutrition per serving

kcal: 1170
Protein: 74 g · Fett/Fat: 82 g · Carbs: 35 g