Soups & creams
Chicken noodle soup
Comforting thin noodle soup with chicken and vegetables in homemade broth.
Ingredients
- 1 l chicken broth
- 150 g chicken breast, diced
- 100 g thin noodles
- 1 carrot, sliced
- 1 leek, sliced
- 1 celery stalk
- 20 g extra virgin olive oil
- Chopped parsley
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the leek and the celery in the mixing bowl and chop 4 sec/speed 4.
- Add the oil and saute 5 min/120°C/spoon speed.
- Add the carrot, the chicken and the broth and season.
- Set 12 min/100°C/reverse/spoon speed.
- Add the noodles and cook 5 min/100°C/reverse/spoon speed.
- Check the doneness of the noodles and adjust the salt.
- Serve hot with chopped parsley on top.
Tips
- Add the noodles at the end so they do not fall apart.
- For a gluten-free version use rice or corn noodles.
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