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Chicken noodle soup
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Prep Time:
20 minutes
20 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
90 minutes
90 minutes
Delicious golden chicken broth with root veggies and herbs.
Ingredients:
- 1.6kg whole chicken
- 2 carrots, halved, thinly sliced
- 2 onions, quartered
- 2 bay leaves
- 2 leeks (pale part only), thinly sliced
- 2 parsnips, peeled, sliced
- 2 celery stalks, thinly sliced
- 50g baby spinach leaves
- 170g thin dried egg noodles
- 40.00 ml flat-leaf parsley leaves
- 40.00 ml dill sprigs
Instructions:
- Wash chicken and dry with paper towel. Place in a large stockpot and pour in 2 1/2L (10 cups) cold water. Bring to a boil over medium-high heat. Add carrot, onion, and bay leaves. Place a saucer on top to keep chicken submerged. Reduce heat to medium and simmer for 30 minutes, skimming off any impurities. Cook until chicken is done.
- Remove the cooked chicken from the pan and carefully slice off the breast fillets on both sides of the breast bone. Discard the skin and set aside the fillets.
- Add the chicken carcass back to the pot along with the leek, parsnip, and celery. Season the mixture and cook for another 30 minutes, or until the vegetables are tender.
- Shred the tender chicken meat from the legs, thighs, and reserved breast fillets, discarding the skin.
- Add the shredded chicken back to the pan along with the spinach leaves. Stir and cook for 5 minutes until everything is heated through.
- Cook the noodles as instructed on the package, then drain.
- Portion the noodles into individual bowls, pour the soup generously over them, and top with a sprinkle of fresh parsley and dill sprigs before serving.