Frittatensuppe - Viennese-Style Chicken Noodle Soup
Created by ForeverMama on July 11, 2017
- Servings: 7
- Prep Time: 15m
- Cook Time: 60m
- Recipe #26493
Ingredients
- FOR CHICKEN SOUP
- 3 1/2 pounds chicken legs (6 legs in total)
- 2 carrots, peeled and chopped
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 2 sprigs thyme (fresh)
- 1 bay leaf (leaves)
- 1 sprig fresh Italian parsley
- 1 sprig fresh dill
- 6 cups homemade chicken stock (about, or good-quality low-sodium store-bought chicken broth)
- Kosher salt
- Freshly ground black pepper
- FOR HERBED CREPE NOODLES
- 1/3 cup bread flour
- 1 large egg (s)
- Kosher salt
- 3 to 4 tablespoons unsalted butter (melted)
- 3/4 cup milk (about)
- 1 tablespoon chopped Italian parsley (fresh)
- 1 tablespoon chopped chives (fresh)
- Garnish
- 1 tablespoon minced Italian parsley (fresh)
- 1 tablespoon minced dill (fresh, plus fresh dill sprigs)
How to Make
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FOR COOKING THE CHICKEN SOUP
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Step 1: In a pressure cooker, combine the chicken, carrots, onion, celery, garlic, thyme, bay leaf, parsley, dill. Add Chicken Stock to cover. Secure the lid. Turn on the pressure cooker. When pressure has been reached, cook for 30 minutes. Turn off and let pressure release naturally.
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FOR MAKING THE CREPE BATTER
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Step 2: Meanwhile, make the crepe batter. In a bowl, combine the flour, egg, pinch of salt, 2 tablespoons butter, and 2/3 cup milk.
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Step 3: Whisk until smooth. Whisk in the parsley and chives.
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Step 4: Whisk in enough more milk to form a batter that lightly coats the back of a spoon.
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FOR COOKING THE CREPES
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Step 5: Line a baking sheet with parchment paper.
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Step 6: Brush a 10-inch nonstick pan over medium heat with some remaining butter.
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Step 7: Add 2 ounces of the batter and swirl to coat the bottom. Cook until browned, about 1 minute per side.
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Step 8: Slide onto parchment paper. Repeat with remaining butter and batter.
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FOR CUTTING CREPES INTO NOODLES
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Step 9: To make the noodles, roll up the crepes into cylinders. Cut crosswise into strips 1/4 inch wide.
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FOR SHREDDING THE COOKED CHICKEN
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Step 10: Using tongs, remove the chicken from the stock. Remove the skin. Pull the meat from the bones in shreds and mound in the centers of serving bowls.
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FOR SERVING THE SOUP
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Step 11: Top the chicken in each bowl with crepe noodles.
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Step 12: Season the broth to taste with salt and pepper. Ladle the broth and vegetables from the pressure cooker over the chicken and noodles.
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Step 13: Sprinkle with minced parsley and dill. Garnish each bowl with a dill sprig and serve immediately.
Nutritional Facts
- Serving Size: 1 (440.2 g)
- Calories 443.5
- Total Fat - 16.6 g
- Saturated Fat - 6.5 g
- Cholesterol - 761.9 mg
- Sodium - 339 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 2.8 g
- Sugars - 5.9 g
- Protein - 56 g
- Calcium - 124.4 mg
- Iron - 8.3 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.2 mg