Chicken Noodle Soup With Peas, Carrots, and Parsley Roots ('Hühnersuppe mit Nudeln und Einlage')
Chicken Noodle Soup With Peas, Carrots, and Parsley Roots ('Hühnersuppe mit Nudeln und Einlage')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp butter
- 2 cups carrots, cut into bite-sized pieces
- 2 cups parsley root, cut into bite-sized pieces
- 8 cups homemade chicken broth or store-bought
- 2 cups frozen peas
- 1/2 tbsp lemon juice + more to taste
- salt, to taste
- To assemble:
- 10 ounces dried narrow flat soup noodles or 20 ounces fresh homemade soup noodles
- shredded meat of half a cooked chicken
Instructions
- 1
Heat the butter in a pot over medium heat. Add the carrots and parsley roots and sweat them for 3-4 minutes. Then add the chicken stock, bring the soup to a boil and let it simmer for 5 minutes. Then add the peas and let the soup cook for 2-3 more minutes. Add the lemon juice and season to taste with salt.
- 2
If you're using dried noodles, cook them according to the package instruction while the soup is simmering. If you're using fresh noodles, blanch them in boiling water for 30 seconds shortly before serving. Divide the hot noodles and shredded chicken between the soup bowls.
- 3
Ladle the hot broth into the bowls and serve.