Poultry Soup

Last Updated on July 28, 2024

Soup of boiled chicken breasts, cauliflower, carrots and spices, with an insert of thin noodles.

Ingredients:

300 g of poultry giblets (gizzards, necks, hearts, wings) 300 g of cauliflower 100 g carrots 40 g of soup noodles 20 g butter 200 ml milk 1 tbsp smooth flour 1 pk onion 1 l water mace parsley pepper salt

Procedure:

1. Place the cleaned and washed tripe and onion in 1 litre of cold water, add salt and cook slowly until almost tender
2. Add cauliflower florets and sliced carrots to the broth and cook until soft
3. Make a light roux from butter and flour, pour in the broth from the tripe and Vegetable Recipes, whisk and boil
4. Add the noodles to the boiling soup and cook slowly, stirring frequently
5. Pour in the milk, add the chopped tripe and Vegetable Recipes
6. Finally, season the soup with pepper, nutmeg and chopped parsley.

Note:

For the preparation of the stock, see recipe: Porridge.