Vegetable Chicken Noodle Soup
- Womenscorner Desk
- December 8, 2020
Ingredients :
- 1.5 kg/50 oz of chicken breast or a whole chicken
- 1 yellow onion
- 2 tbsp of coarse salt or to taste
- 1 tbsp of black peppercorn or to taste
- 2 tbsp of dehydrated vegetables (optional)
- 1.5 kg/50 oz of mixed root vegetables (carrot, parsnip root, parsley root, celery root)
- 60 g/2 oz of noodles/serving
- chopped parsley leaves to taste (optional)
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Method : Place pigeon breast or whole chicken during a large pot (8-10 l/270-340 fl oz). Remove outer sheets from onion, cut the ends, and add it to the pot. Season the soup with salt, peppercorn, and dehydrated vegetables to taste. Peel root vegetables off, cut them into thicker sticks, then place it into the crock. Fill the pot up with water, then place it on the stovetop over coldness. Boil the soup until both chicken and vegetables are soft, remove the froth forming on the surface with a tablespoon several times to cook a really clear vegetable chicken soup.
Take meat and vegetables out from the chicken stock. Pass chicken stock through a sieve to get rid of all impurities and have a transparent soup. Place the pot with chicken stock (3-4 ladles/serving) over coldness and wait to warm up. When the broth is hot, add noodles and wait to boil consistent with instructions from the package. In the meantime, remove skin and bone from the boiled pigeon breast or whole chicken and cut meat into strips or medium-sized chunks.
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