Chicken Noodle Soup (Hühnersuppe)

A clear, golden chicken broth with tender chicken, vegetables and thin egg noodles.

TIME BREAKDOWN
Prep: 15 min
Cook: 1h 15m
Total: 1 hour 30 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1 whole small chicken (about 1.3kg) or 6 chicken thighs
  • 2.2 litres water
  • 1 onion, halved
  • 2 carrots, peeled
  • 2 celery sticks
  • 1 leek, trimmed
  • 6 black peppercorns
  • 2 bay leaves
  • 100g thin egg noodles
  • 2 tbsp chopped fresh flat-leaf parsley
  • Salt and white pepper to taste

Method

  1. Put the chicken, water, onion, half the carrots, half the celery, leek, peppercorns and bay leaves in a large pan. Bring to the boil, skim, then simmer gently for 1 hour.

  2. Lift out the chicken and shred the meat. Strain the broth and discard the vegetables.

  3. Dice the remaining carrots and celery and simmer in the broth for 10 minutes.

  4. Add the noodles and cook for 4 to 5 minutes until tender. Return the chicken, season with salt and white pepper and scatter with parsley.