Ingrédients
- Shredded chicken breast, cut into cubes2 breast
Bouillon de poulet0.3 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
Carotte250 grams- Small onion, peeled and halved1 piece
Laurier1 leaf- Black peppercorns5 pieces
Eau2000 liters
Mesures
- 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 minutesMatériel requis:
Marmite - 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 minutes - 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 minutes - 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 minutes - 5
Add the egg noodles to the pot and let them cook until tender for 10 minutes, then serve the soup.
10 minutes
Faits nutritionnels
Bouillon de pouletpour 100gCarottepour 100gLaurierpour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.