A classic broth-based soup with tender vegetables, noodles, and shredded chicken.
Adjust▾
🌐Translate
⋯
| prepChop onion finely | |||||
| prepCut carrots into ½-inch pieces | |||||
| prepCut celery into ½-inch pieces | |||||
| prepShred cooked chicken | |||||
| 30 g unsalted butter | Melt butter, cook onion 5–7 min | Add stock, bay leaves & herb stems, bring to boil | Add carrots, celery & noodles, cook 7–10 min until al dente | Add chicken, simmer 1–2 min, remove bay leaves & stems | Stir in parsley, season with salt & pepper |
| 1 medium yellow onion, finely chopped | |||||
| 2 L chicken stock | |||||
| 2 bay leaves or thyme sprigs (or 1 teaspoon dried thyme) | |||||
| herb stems from parsley or dill, reserved | |||||
| 2 medium carrots, cut into ½-inch pieces | |||||
| 2 celery stalks, cut into ½-inch pieces | |||||
| 170 g dried noodles (egg noodles or short pasta) | |||||
| 450 g shredded cooked chicken | |||||
| 15 g finely chopped parsley or dill, plus more for garnish | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free