We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Chicken noodle soup
0 Likes
Prep Time:
1460 minutes
1460 minutes
Cook Time:
74 minutes
74 minutes
Total Time:
1534 minutes
1534 minutes
Create a quick and budget-friendly meal with just 6 simple ingredients!
Ingredients:
- 2 large carrots
- 4 celery stalks
- 4 chicken drumsticks (see tip)
- 1 large brown onion, peeled, roughly chopped
- 1/2 tsp whole black peppercorns
- 2 sprigs fresh flat-leaf parsley
- 1 bouquet garni
- 80g dried vermicelli egg pasta
- Finely chopped fresh flat-leaf parsley leaves, to serve
Instructions:
- Gently chop half of the carrot and celery into chunks. Combine them in a large saucepan with chicken, onion, peppercorns, parsley sprigs, and bouquet garni. Pour in 8 cups of cold water. Cook over medium-high heat, cover, and bring to a boil. Lower the heat to simmer gently, partially covered, for about 1 hour until the chicken is tender and starts to pull away from the bone.
- Using tongs, transfer the chicken to a heatproof dish and cover before refrigerating. Place a fine sieve over a large heatproof bowl and strain the stock mixture, discarding solids. Cool the stock slightly, then cover and refrigerate overnight.
- Finely dice the remaining carrot and celery. Remove and discard the skin and bones from the chicken, then chop the chicken meat. Take the stock out of the fridge and skim off the fat from the top using a spoon. Pour the stock into a large saucepan and heat over medium heat until boiling. Add the pasta, carrot, and celery, and cook for 10 minutes until just tender. Finally, add the chicken and simmer for 3 to 4 minutes until heated through. Ladle into bowls, sprinkle with parsley, and serve.