Pancake Soup with Chicken (Frittatensuppe)

Name: Pancake Soup with Chicken (Frittatensuppe)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 Chicken; 2 Carrots; 2 Onions; 3 Celery sprigs; 2½ liters Water; 1 teaspoon Salt; ½ teaspoon Pepper; 2 Eggs; 500 milliliters Milk; 15 milliliters Olive Oil; 300 grams Flour; 1 pinch Salt; ½ bunch Fresh Parsley

1 hrs 30 min·70 Views

Flora Petrova

352 Recipes

A comforting and flavorful soup featuring a rich, homemade chicken stock, delicate pancake strips, and tender shredded chicken. It's a unique and satisfying dish perfect for a cozy meal.

Allergens

Halal

1,729kcal

6 Portions · 2,968 g

Protein

79 g

Carbohydrates

237 g

Fat

48 g

Fiber

17 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
Celery sprigs3
Water2½ liters
Salt1 teaspoon
Pepper½ teaspoon
Eggs2
Milk500 milliliters
Olive Oil15 milliliters
Flour300 grams
Salt1 pinch
Fresh Parsley½ bunch

Homemade Chicken Stock

1
Start by preparing your chicken stock. Wash the carrots and celery sprigs. Peel the onions. Roughly chop all the vegetables.
2
Place the chicken (cut in parts) and the chopped vegetables into a large pot. Cover them completely with water.
3
Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour. This slow simmering will extract all the delicious flavors and reduce the liquid.
1 h
4
Once the stock has simmered, carefully remove the chicken and vegetables from the pot. Discard the overcooked vegetables.
5
Strain the chicken stock through a fine-mesh sieve into another clean pot or bowl. This will ensure your stock is clear and free of any solids. Set the clear stock aside.
6
Once the cooked chicken is cool enough to handle, remove the meat from the bones and shred it into small pieces. Set the shredded chicken aside for later.

Pancakes

7
In a large bowl, combine the dry ingredients for the pancakes: flour and a sprinkle of salt.
8
In a separate bowl, whisk together the wet ingredients: eggs, milk, and olive oil.
9
Gradually add the wet ingredients to the dry ingredients, whisking continuously to create a smooth batter without any clumps.
10
Heat a non-stick pan over medium heat. Pour a ladleful of batter into the pan, tilting to spread it evenly into a thin circle. Cook for 1-2 minutes per side until golden brown.
2 min
11
Repeat with the remaining batter until all pancakes are cooked. Once cooled slightly, roll each pancake tightly and then cut them into thin circles, resembling spaghetti strands.

Assembling the Soup

12
Gently heat the reserved chicken stock in a pot until it's warm.
13
Add the cut pancake strips and the shredded chicken to the warm stock. Let it heat through for a few minutes.