Ingredients
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Method
-
Prepare the chicken
Rinse the chicken thighs under cold water, then place them in a large pot with the water.
-
Bring to the boil
Bring to the boil over a medium heat, skimming off the foam that rises so the soup stays clear.
10 min -
Simmer
Simmer the meat gently, then add the bay leaf, the red onion, the carrot, the parsley root and the celeriac, and finally season with salt.
40 min -
Remove the chicken
Lift out the chicken thighs, pull the meat off the bone, and strain the soup through a sieve.
-
Cook the noodles
Bring the strained soup back to the boil, scatter in the noodles and cook until tender.
8 min -
Serve
Return the shredded meat to the soup, sprinkle with pepper and parsley, and serve piping hot.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 3 250 kcal | 813 kcal |
| Fat | 192 g | 48 g |
| of which saturates | 52 g | 13 g |
| Carbohydrates | 149 g | 37 g |
| Protein | 219 g | 55 g |
| Fibre | 14 g | 3,6 g |
An estimate calculated from the raw weight of the ingredients. Not included: parsley. 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, celery
For sensitive digestion: onion, pasta (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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