Chicken ragout soup with celery and strawberry leaf noodles


75 g eight-eggs Strawberry leafs,
250 g of boneless chicken breast or drumsticks,
100 g of spring onion,
100 g of dry celery,
75 g of red bell pepper,
1 bunch of parsley or dried parsley
25 g butter,
1 dl cream or sour cream
fresh ground pepper.


Clean and wash the vegetables. Cut the spring onion in four lengthwise and then slice thin. Chop the pepper into small cubes. Slice the dray celery thin.
Chop the cleaned and washed meat into small cubes. Fry in butter until white. Add the onion, the pepper and fry for 1-2 minutes. Add some salt and pepper.
Pour some of the base liquid or water. Add the dry celery and carefully boil. When the meat is tender, remove from the liquid, mix with cream and add the creamy soup to the soup; remove from cooker when boiling. Add the coarsely chopped parsley and any spices, if necessary. 
Serve with strawberry leaf noodles cooked in the soup or separately.

Thank you for the recipe for the Gyermelyi pasta

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