Thick Chicken Noodle and Bean Soup recipe | – Guide

Chicken Soup Ingredients:

Clean/peel green broth, onion, garlic and carrot. Cut everything into cubes and fry in a large saucepan with a little oil. Top with port wine, add chicken thighs and fill with water until everything is covered. Boil and salt. Reduce heat and simmer for 1-4 hours. Then remove the legs, separate the meat from the bone and add to the soup.

Chicken Noodle and Bean Soup Ingredients:

Peel the beans from the peel.

Boil half of the chicken soup (preparation see above) with beans and simmer for 20 minutes. Peel the carrots and celery and cut into thin sticks. Fry in oil, add some chicken soup and let it simmer.

Cut the chicken breasts into strips, salt and fry in oil.

Peel the sweet potatoes and use a vegetable peeler to shave off the small chips. Fry them in fat. Drain it on kitchen paper and season with salt.

Cut the fresh pasta into small pieces and add it to the soup. Let it simmer, stirring constantly. The soup should thicken with the noodles.

Pour soup into plates and garnish with vegetables, chicken breast slices, and sweet potato chips.

Hamburg magazine | Broadcast date | 07.10.2022

Crispy duck breast with chickpea puree and orange salad served on a plate.  © NDR
Green cabbage with duck leg and rose hips served on a plate.  © NDR Photo: Frank von Wieding
Pasta, Beans, and Chicken Dish by Dave Hansel.  © NDR Photo: Dave Hänsel
Guinea fowl breast in white wine sauce © NDR Photo: Florian Kroc
Tagliatelle macaroni with cheese in a skillet.  © NDR Photo: Frank von Wieding
Casserole dish with turkey thigh on vegetables.  © NDR Photo: Claudia Timmann
Chicken curry bowl with green beans.  © ZS-Verlag Photo: Claudia Timan
Asparagus salad with chicken and zucchini.  © NDR Photo: Claudia Timmann
Casserole of chicken with chickpeas | © ZS-Verlag Photo: Claudia Tieman

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