A comforting American soup, chicken noodle soup is made by simmering leftover boiled or roasted chicken with noodles in vegetable stock into a filling meal. Economical and practical, it's one of the fastest ways to use up leftover chicken.
Sauté the onion, carrot and celery in olive oil for 6 minutes until softened.
Add the chicken stock and bring to a boil, season with salt and pepper, and simmer over low heat for 10 minutes.
Add the noodles and continue simmering for 8 minutes until soft.
Add the shredded leftover chicken and heat through for 2 minutes, then serve hot with a scatter of parsley.
Don't add the noodles until the final 8 minutes, or they will over-swell; reheating the soup later will turn them mushy. Allergens: contains wheat (gluten, noodles).
Adding the leftover chicken at the very end keeps it warm without the fibres falling apart; adding it too early dries it out.
Admin DadaGastro · verified in test kitchenEriştenin çorbayı 8 dakika yerine 15 dakika kaynattım, ertesi gün ısıtınca tamamen lapa olmuştu. Erişteyi ayrı pişirip servis anında eklemem gerekirmiş, bu hatayı bir daha yapmayacağım.
Haklısınız, erişteyi ayrı haşlayıp servis anında çorbaya eklemek saklarken lapa olmasını önler; bir dahaki sefere bunu deneyebilirsiniz.
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