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Chicken noodle soup with mint gremolata
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Family-friendly winter soup with crusty bread.
Ingredients:
  • 85g (1/3 cup) dried yellow split peas
  • 20.00 ml vegetable stock powder
  • 1 whole barbecued chicken
  • 2 stalks celery
  • 2 large leeks
  • 80ml (1/3 cup) extra virgin olive oil
  • 4 cloves garlic
  • 1/2 bunch mint
  • 1 lemon
  • 100g vermicelli pasta
  • Crusty bread (optional), to serve
Instructions:
  • Rinse split peas in a sieve under running water, then transfer to a large saucepan. Pour in 2L water, add stock powder, and bring to a simmer over medium heat. Cook for 20 minutes, removing any froth that forms on the top, until peas are nearly tender.
  • Peel off the skin from the chicken meat, discarding the bones. Finely chop the skin and set aside. Shred the meat into chunky strips.
  • Chop celery and white part of leeks. Heat oil in a saucepan, then sauté celery, leeks, and chicken skin until soft, about 10 minutes. Add crushed garlic and cook until fragrant, about 1 minute. Combine vegetable mixture with split peas, regardless of cooking status.
  • Prepare the mint gremolata by picking mint leaves, roughly chopping them, and placing them in a bowl. Zest a lemon over the mint, crush in the remaining garlic clove, squeeze in 1/2 lemon juice, add the remaining 2 tablespoons of oil, and stir everything together until well combined.
  • Break pasta strands in half and add them to the split pea mixture. Cook for 3 minutes or until al dente. Divide half of the chicken among bowls. Top with most of the soup, the remaining chicken, a bit more soup, and a sprinkle of the mint gremolata. Serve the chicken noodle soup with crusty bread, if desired.

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