Homemade noodle soup with chicken strips
Ingredients
- 1 onion
- 2-3 sticks celery
- 1 carrot
- 3 tbsp butter
- 350-400 g chicken fillet
- soy sauce, to taste
- 1-2 bay leaves
- black pepper, to taste
- 1 tsp parsley, dried
- 1800 ml chicken stock, or water
- 1 egg
- 2 tbsp water
- 1 pinch salt
- 120 g flour
- chives, to taste
Utensils
- knife
- cutting board
- pan
- bowl
- cling film
- rolling pin
Instructions
- Peel and chop the onion.
- Peel and cut the celery into small pieces.
- Peel the carrots and cut into bite-sized pieces.
- Heat the butter in a saucepan.
- Add the onion, celery and carrots and cook about 5-7 Fry for minutes.
- Wash the chicken fillet and cut into small pieces.
- Add the chicken, soy sauce, bay leaves, pepper, parsley and chicken stock to the saucepan.
- Bring the contents to a boil.
- Reduce the heat and cover for approx. 20-25 Simmer for minutes.
- Meanwhile, whisk the egg with cold water and salt in a bowl.
- Gradually add the flour and knead into a dough.
- Wrap in cling film and leave to rest for about 15-20 minutes.
- Then divide the dough into two or three portions.
- Roll out each portion thinly with a rolling pin and cut into thin noodles.
- Add the soup noodles to the soup, bring to the boil and simmer for about 1-2 more minutes.
- Chopped just before serving n Scatter chives over the noodle soup and enjoy.
Alternatively, ready-made soup noodles can also be used.
