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: 20 minutes
Cook Time: 80 minutes
Total Time: 100 minutes
Classic chicken noodle soup: nourishing comfort for body and soul.
Ingredients:
13.80 gm extra virgin olive oil
1 large brown onion, halved, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 large celerystick, trimmed, coarsely chopped
1dried bay leaf
1/2 tsp ground turmeric
6whole black peppercorns
1kg chicken frames, skin and fat trimmed
2.5L (10 cups) cold water
5sprigsfresh thyme
5sprigsfresh continental parsley
110g (2/3 cup) frozen peas, thawed
1carrot, extra, peeled, finely chopped
50g (1/2 cup) short-cut angel-hair pasta (Vetta brand)
2 tsp fresh thyme leaves
Pinch of salt
40.00 ml coarsely choppedfresh continental parsley
Instructions:
In a large saucepan over medium-high heat, sauté onion, carrot, celery, bay leaf, turmeric, and peppercorns in heated oil for about 10 minutes until veggies are softened, stirring occasionally.
Place the chicken frames, water, thyme, and parsley sprigs in a pot and bring to a boil. Lower the heat, let it simmer partially covered for 1 hour. Remove chicken frames and allow them to cool in a bowl for 10 minutes.
Pass the soup through a fine sieve into a clean large saucepan, discarding the vegetable mixture. Then, separate the chicken meat from the bones and shred it.
Bring the soup to a gentle simmer over medium-high heat. Lower the heat and stir in the peas, additional carrot, and pasta. Simmer without a lid for 8 minutes until the pasta is al dente and the carrot is tender.
Combine the chicken meat and thyme, making sure to stir well. Season with salt to taste. Serve the soup in bowls, garnish with parsley, and enjoy right away.