Creamy Chicken and Watercress Noodle Soup
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz or 170 g each)
- 4 cups (1 L) water
- 2 tbsp butter (30 g)
- 2 tbsp chicken broth (30 ml)
- 2 bell peppers (any color), sliced (approx. 300 g)
- 1 large onion, chopped (about 150 g)
- 2 cups crème fraîche (480 ml)
- 1/2 cup finely chopped fresh parsley (15 g)
- Salt and black pepper to taste
- 1 package watercress noodles (200 g or 7 oz)
Instructions
1. In a large pot, sauté the chopped onion in butter over medium heat until soft and translucent.
2. Add the chicken breasts and cook until golden brown on all sides and fully cooked through.
3. Pour in the chicken broth and water, then bring to a boil before reducing the heat to low and letting it simmer gently.
4. Add the watercress noodles to the pot and cook according to the package directions until tender.
5. While the noodles cook, chop the bell peppers into bite-sized pieces and stir them into the pot.
6. Mix in the crème fraîche and season with salt and freshly ground black pepper to taste.
7. Serve the soup hot, topped with freshly chopped parsley.
Tools
- large pot
- cutting board
- knife
- sauté pan
- wooden spoon
- plate
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