Ingredients
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For the broth
For the csipetke
Method
-
Make the broth
Place the chicken thighs in cold water, bring to the boil and skim off the foam. Add the vegetables and parsley, season with salt, then simmer gently.
60 min -
Knead the dough
Knead the flour with the egg, the water and a pinch of salt until you have a smooth, firm dough. Cover and rest it.
-
Rest the dough
Leave the covered dough to rest at room temperature, which makes it easier to pinch by hand.
20 min -
Pinch the csipetke
Pinch the dough by hand into small pieces roughly the size of peas, and spread them out on a floured board.
-
Broth and pasta
Strain the broth, remove the chicken thighs, pull the meat off the bone and return it to the pot. Bring the soup back to the boil and cook the pinched pasta in it.
5 min -
Serving
Cook the pasta for a few minutes until it floats to the top. Before serving, sprinkle with fresh parsley and black pepper.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 2 170 kcal | 543 kcal |
| Fat | 102 g | 25 g |
| of which saturates | 28 g | 7,0 g |
| Carbohydrates | 176 g | 44 g |
| Protein | 128 g | 32 g |
| Fibre | 12 g | 3,1 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: parsley root, onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, egg
For sensitive digestion: onion, flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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