Unser Rezept der Woche!

Henderleintopf mit Schwammerl



  • 500g Hühnerfilet
  • ein Bund Suppengemüse
  • 2 EL Boullion ( Bodymed od Hildegard von Bingen)
  • 250g Champignons
  • 1 Schalotte
  • Sauerrahm 100ml
  • 150g Sternennudeln oder Hörnchen
  • Pfeffer, Salz, Chilipulver


  1. Bouillon mit ca 500ml Wasser aufkochen, Gemüse klein schneiden, Nudeln und Hühnerfilet hinzugeben und 15 min. köcheln lassen.
  2. Währenddessen Schalotte in einem zweiten Topf mit etwas Öl anschwitzen, danach Schwammerl in den Topf hinzugeben und nach Geschmack würzen.
  3. Danach mit Suppe aufgießen, Sauerrahm hinzugeben, kurz aufkochen lassen und nach Bedarf mehr Sauerrahm beimengen um den Eintopf cremiger zu machen.
  4. Gemüse und Henderl hinzugeben bis die gewünschte Konsistenz erreicht ist.


Tipp: Möchte man eher eine Suppe haben, dann einfach den ganzen Eintopf flüssiger machen und mehr Suppe hizugeben!


Kommentar schreiben

Kommentare: 10
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