Fine Chicken Broth with Vegetables

Try this delicious pasta dish:

Rinse, clean and coarsely chop the greens. Place the poulard with the greens in a large saucepan and add the water and 1 tsp salt. Bring everything to a boil and simmer gently for an hour with the lid a little open.

Put the rice noodles in boiling salted water form and swell for 3 minutes, but do not make. Next, drain and shower over when cooled.

Rinse and clean the celery, leeks and cahmpignons. Cut the celery into thin strips, the leek into thin rings and the mushrooms into slices. Drain the soybean germs.

Remove the poulard from the clear soup, cool a little and skin. Remove the meat from the bones, cut into bite-sized pieces and set aside.

Pour the clear soup through a sieve and measure out 1 liter of it. Place in a saucepan with the celery and leeks and simmer for 5 to 7 minutes. Add mushrooms, soybean sprouts and rice noodles. Season with pepper, salt, soy sauce and Tabasco. Add the poulard meat to the soup as well and heat through one more time. Melt the butter in a frying pan and toast the baguette slices in it on both sides until golden.

Bring the soup to the table in Chinese dessert bowls or possibly small deep bowls. Offer the toasted bread with it.

deciding. In most cases, a soup chicken or a less fatty poulard is used. The soup

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