Ingredients
- Shredded chicken breast, cut into cubes2 breast
Chicken broth0.3 cup- Carrots, peeled and sliced250 grams
- Celery, stalks with leaves removed and chopped1 cup
- Egg noodles (Chinese egg pasta)65 grams
- Celery, stalks with leaves removed0.5 bunch
Carrot250 grams- Small onion, peeled and halved1 piece
Bay Leaf1 leaf- Black peppercorns5 pieces
Water2000 liters
Steps
- 1
To boil the chicken, in a large pot, place the water and chicken over high heat and let it boil, then reduce the heat and remove the foam, cover the pot and let it cook for 10 minutes.
10 minRequired Tools:
Pot - 2
Add the carrots, celery, onion, bay leaf, and black peppercorns to the chicken, then cover the pot and let them simmer for about 30 minutes.
30 min - 3
Remove the chicken from the broth, then strain the broth and set aside. When the chicken cools, cut it into medium-sized cubes.
5 min - 4
Return the chicken broth to the pot and place it over high heat, then add the chicken pieces, celery stalks, and carrots, and let it boil, then reduce the heat, cover the pot, and let it simmer for 20 minutes until the carrots are tender.
20 min - 5
Add the egg noodles to the pot and let them cook until tender for 10 minutes, then serve the soup.
10 min
Nutrition Facts
Chicken brothper 100gCarrotper 100gBay Leafper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.