German-Style Chicken Noodle Soup

1. 1 Whole chickenpack 1.6 kg ≈ $7.15 150 g
2. 2 Potatoes≈ $2.19 per kg 100 g
3. 3 Pastapack 450 g ≈ $1.37 40 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Sunflower oil 10 ml
7. 7 Ground black pepper 1 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cover chicken with 1 liter of cold water, bring to a boil, skim off foam, and simmer on low heat for 35–40 minutes until the meat is tender.

2. Remove the chicken, strain the broth, and return it to the heat. Shred the meat from the bones and cut into bite-sized pieces.

3. Cut potatoes² into cubes, add to the boiling broth, season with salt, and cook for 10 minutes.

4. Mince garlic⁴, sauté in sunflower oil for 1 minute, then add to the chicken and warm through for another 2 minutes.

5. Add egg noodles to the soup and cook for 7–8 minutes until tender.

6. Return the chicken and garlic⁴ to the soup, season with black pepper, and heat through for 2 minutes. Serve hot, garnished with chopped fresh dill⁵.

In short

• In the planner this dish is cooked for two days: reheat on day two.