Noodle soup with chicken, lemon and garlic is a food with many ingrediens mixed in a nice light way Noodle soup with chicken, lemon and garlic for 4 servings
 - 1 garlic - 3 tablespoons extra virgin olive oil - 2 kg chicken breasts, boneless and skin - 3-4 bay leaves - 1 medium onion, cut into four - 4 carrots, roughly chopped - 2 leeks, finely minced - 1 / 4 chicken broth - Juice and zest of 1 lemon - 1 / 4 of a medium cabbage, fine-cut - 1 / 4 kilo minute egg noodles - 1 / 4 cup parsley leaves, chopped - 1 / 4 cup dill, chopped
Performance
- Preheat oven to 200 degrees Celsius. - Place the garlic after the psilokopsete in a baking paper with 1 k.s oil. Wrap it well with paper and put it in the oven until you get color and soften for about 40 minutes. - The garlic is cooked, put the chicken in a pot along with bay leaves and onion. - Fill a pot with water and let it take a boil. Take the chicken there and let it simmer for about 10 minutes. - Remove the cooked chicken from the broth, cut into bites and refrigerate. - Drain the pan from the chicken broth (about 4 cups) and refrigerate. - Place a large skillet over medium-high heat with 2 k.s oil. - Add the carrots, leeks, zest from the lemon, garlic, chicken broth and let it take a boil. - Add the cabbage and egg noodles to the pot and cook until both are tender, about 3-4 minutes. - Just before removing the food from the heat, remove the shredded chicken from the refrigerator and pour in the soup. - Adjust seasonings to the soup and add the lemon juice and herbs.
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