Chicken Noodle Soup With Celery
This soup has an oriental touch because of the noodles. Noodles in soup is seen in Asia and many European countries and it can be a meal in itself if served in large quantities. The amount of noodles can be varied depending on whether you want to serve it at the beginning of the meal or as a main course.
Ingredients
- 1 large piece chicken
- 50 g egg noodles
- 1 medium bunch celery
- salt to taste
- 1 green chilly (optional)
Servings:
Instructions
- Cut the chicken into small pieces and boil for 10 minutes with 1 ¾ liters of water, a little salt and a slit green chilly. Cool.
- Strain the stock into a large pan. Debone the chicken and add the shredded cooked chicken to the stock. Discard the bones. If the stock has reduced to less than 1 ¼ liters , add a little water and salt if necessary and bring to boil
- Add the noodles to the boiling soup and cook until done
- Chop the celery leaves and stalk. Add to the soup and boil for another minute.
- Adjust seasoning. Serve Hot
Recipe Notes
Chicken stock or cubes can also be used.