Chicken Stew with Root Vegetables and Soup Noodles

A hearty chicken stew with root vegetables, potatoes and soup noodles, kept light and generously sprinkled with chives. It warms you like grandma's cooking, yet stays pleasantly easy on the stomach thanks to lean chicken meat.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 500 g Chicken breast fillet
• 1 Stück Onion
• 2 EL Oil
• 1.5 l Water
• 1 Stück Bay leaf
• Salt
• Pepper
• 300 g Carrots
• 100 g Parsley root
• 400 g Floury potatoes
• 200 g Leek
• 150 g Frozen peas
• 150 g Soup noodles
• 1 TL Dried marjoram
• 1 Bund Chives

Method

1. Rinse the chicken breast fillet under cold water, pat dry and cut into bite-sized pieces.
2. Peel and dice the onion, peel the carrots and parsley root and slice them, dice the potatoes, and clean, wash and slice the leek into rings.
3. Heat the oil in a large pot and briefly sear the onion and chicken breast until the meat takes on a little color.
4. Add water, bay leaf, salt and pepper, bring to a boil and simmer gently over medium heat for about 15 minutes. Skim off the foam as you go.
5. Add the carrots, parsley root and potatoes to the pot and simmer for another 15 minutes.
6. Remove the chicken breast, take out the bay leaf and add the leek and frozen peas to the pot.
7. Stir in the soup noodles and cook over low heat for 5 to 6 minutes, until they are tender.
8. Return the chicken to the pot, season with marjoram, salt and pepper.
9. Cut the chives into fine rolls, sprinkle them over the stew and serve hot.