Clear poultry broth

For 8 people
  • 2 Bund Soup greens
  • turkey innards
  • 1 1/2 l clear chicken bouillon (instant)
  • 150 g Noodles
  • Salt
  • pepper
  • 1/2 Bundle flat-leaf parsley
25 minutes
light
1.
Clean soup greens, Wash and finely dice the celery, cut the carrots into slices and the leek into rings. Cut the giblets into cubes. Bring the chicken stock to the boil, add the vegetables, giblets and noodles and cook for about 15 minutes. Season with salt and pepper. In the meantime, wash the parsley, pat dry and cut into strips. Serve the soup sprinkled with the parsley in a deep plate

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