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Chicken noodle soup with vegetables

preperation 10΄ Preparation
cup 50΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Thick Noodles

200 g MISKO Thick Noodles

1 onion, finely chopped

2 carrots, sliced

1 celery sprig, finely chopped

6 chicken thighs (skinless/boneless), chopped into small pieces

3 cloves of garlic, grated

200 g corn

200 g green beans

1 small broccoli (florets)

2 litres hot water

200 g spinach, coarsely chopped

¼ bunch of parsley, finely chopped

olive oil


freshly ground pepper

materials METHOD

In a pot, heat 4 tsp. of olive oil. Add the onion and sauté for 2-3 minutes until it softens. Add the carrots and celery and sauté for another 2-3 minutes.

Add the chicken, salt and freshly ground pepper and sauté for 4-5 minutes, on all sides.

Add the garlic, corn, green beans and broccoli florets and sauté over medium heat for 2-3 minutes. Add a little more salt and pour in the hot water.

Once it comes to a boil, lower the heat, cover and simmer for approximately 20 minutes.

Uncover the pot and add the MISKO Thick Noodles. Stir with a spoon and let the pasta boil for as long as indicated on the package.

In the last 5 minutes add the spinach and parsley to the pot and mix gently.

Remove from heat and serve the soup hot, with plenty of freshly ground pepper.

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