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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