Frittatensuppe

Name: Frittatensuppe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 Chicken; 2 Carrots; 2 Onions; 3 stems Celery; 3 liters Water; 15 grams Salt; 5 grams Pepper; 2 Eggs; 500 milliliters Milk; 15 milliliters Olive Oil; 300 grams Flour; 1 bunch Parsley

1 hrs 20 min·63 Views

Flora Petrova

352 Recipes

This recipe guides you through creating a delightful and comforting pancake soup, featuring a rich, homemade chicken stock as its base and delicate, noodle-like pancakes.

Allergens

Halal

1,646kcal

4 Portions · 3,203 g

Protein

65 g

Carbohydrates

239 g

Fat

44 g

Fiber

18 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Chicken1
Carrots2
Onions2
Celery3 stems
Water3 liters
Salt15 grams
Pepper5 grams
Eggs2
Milk500 milliliters
Olive Oil15 milliliters
Flour300 grams
Parsley1 bunch

Homemade Chicken Stock

1
Start by preparing your chicken stock. Cut the chicken into parts. Roughly chop the carrots, onions, and celery.
2
Place the chicken and chopped vegetables into a large pot. Cover everything with water and season generously with salt and pepper.
3
Bring the pot to a boil, then reduce the heat to a low simmer. Let it gently simmer for about 1 hour, allowing all the flavors to develop and the liquid to reduce.
1 h
4
Carefully remove all the chicken and vegetables from the pot. Strain the remaining liquid through a fine mesh sieve to get a clear, flavorful chicken stock.

Perfect Pancakes

5
For the pancakes, combine the dry ingredients: flour and a sprinkle of salt in one bowl.
6
In a separate bowl, whisk together the liquid ingredients: eggs, milk, and olive oil.
7
Gradually add the liquid mixture to the dry ingredients, mixing continuously until you have a smooth batter with no clumps.
8
Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan and swirl to create thin pancakes. Cook for 1-2 minutes per side until golden brown. Repeat until all batter is used.
2 min
9
Once cooked, roll each pancake tightly and then slice them into thin circles, resembling spaghetti.

Assembling Your Soup

10
Gently heat your prepared chicken stock in a pot until warm.
11
Add the sliced pancakes directly into the warm soup just before serving.
12
Garnish your delicious Pancake Soup with some freshly chopped parsley and serve immediately. Enjoy!

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