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Chicken noodle soup
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Prep Time:
5 minutes
5 minutes
Cook Time:
75 minutes
75 minutes
Total Time:
80 minutes
80 minutes
Ginger-infused chicken soup: a comforting remedy for colds with immune-boosting benefits.
Ingredients:
- 1 whole free range chicken (about 1.6kg)
- 1 onion, chopped
- 5cm piece ginger, sliced
- 2 stalks celery, roughly chopped
- 1 carrot, sliced
- 2 bay leaves
- 2 stalks parsley
- 400g pkt Fresh veggie mix
- 250g short cut angel hair pasta
- 40.00 ml chopped parsley
Instructions:
- Thoroughly wash the chicken and trim off any excess fat. Place it in a large saucepan and cover with water. Bring to a boil, removing any froth that rises to the top.
- Add a colorful mix of fresh vegetables and fragrant herbs, then lower the heat and let it gently simmer for an hour.
- Take out the chicken and let it cool. Strain the stock, discard the vegetables, and chill the stock. Once cold, skim off any fat from the surface.
- Prepare the chicken by removing and discarding the skin and bones, then shred the meat.
- Transfer the stock back to a large saucepan and bring it to a boil. Stir in the veggie mix and cook for 5 minutes. Then, add the pasta and shredded chicken, and cook for an additional 5 minutes until the pasta is just cooked.
- Season generously with salt and pepper, then mix in fresh parsley before serving.