Chicken noodle soup with vegetables
A clear, warming chicken soup with carrots, celery, leek and egg noodles, served with buttered bread. Swap the noodles for rice if you prefer, or make it with a whole boiling hen for a classic Swedish hen soup.
- 40 minTime
- 24 minHands-on
- 4Portions
- ≈ 33 krper portion
- 640kcal per portion
Ingredients for 4 portions
- 500 gChicken thigh fillet
- 1Yellow onion
- 2 clovesGarlic
- 3Carrots
- 2Celery, sticks
- 1Leek
- 1 tbspButter, for the soup
- ≈ 1.5 lWater
- 2 cubesChicken stock, cubes
- 2Bay leaves
- 1 tspThyme, dried
- 130 gEgg noodles
- 3 ½ tbspParsley, chopped
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
- 2 tbspButter, for the bread
Method
- Cut the chicken into bite-sized pieces. Peel and chop the onion and garlic. Peel and slice the carrots. Slice the celery. Wash the leek well and cut it into thin rings.
- Gently fry the onion, garlic, carrots, celery and leek in the butter in a large saucepan for 3–4 minutes, until slightly softened but not coloured.
- Pour in the water, crumble in the stock cubes and add the bay leaves, thyme and chicken. Bring to the boil and skim if needed.
- Simmer the soup with the lid on for about 15 minutes, until the chicken is cooked through and the vegetables are tender.
- Butter the bread while the soup simmers.
- Break the noodles into smaller pieces and add them to the soup. Boil for 4–5 minutes, until soft.
- Remove the bay leaves. Season with salt and pepper and stir in the parsley.
- Serve the chicken soup hot with the bread and butter.
The cost is estimated from Swedish grocery prices.
