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Hearty chicken noodle and cabbage soup
Hearty chicken noodle and cabbage soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Warm up with Curtis Stone's cozy chicken noodle and cabbage soup on chilly evenings.
Ingredients:
  • 4.60 gm Olive Oil
  • 4 baby carrots, cut into 3mm thick discs
  • 2 stalks celery, cut into 3mm thick slices
  • 1/2 leek (white part only), cut into 1/2cm pieces
  • 200g Small Spiral Pasta
  • 1/2 wombok cabbage, thinly sliced
  • 62.50 ml fresh parsley leaves, roughly chopped
  • 1/2 brown onion, cut into large chunks
  • 2 baby carrots, cut into 3cm pieces
  • 1 stalk celery, cut into 3cm pieces
  • 1.7 kg Whole Fresh Chicken
Instructions:
  • In a large deep saucepan over medium heat, sauté the onion, carrots, celery, and bay leaf in oil for 5 minutes, stirring frequently until softened.
  • Place the whole chicken in the pan and cover it with approximately 4 liters of room temperature water.
  • Simmer the liquid gently for 25 minutes or until the chicken is cooked through, then skim off any fat that rises to the top.
  • Transfer the cooked chicken to a baking tray to cool slightly at room temperature. Then, strain the stock through a fine mesh sieve to remove solids.
  • After the chicken has cooled down, separate the meat from the bones, shred into small pieces, and set aside, removing the skin and bones.
  • In the same saucepan over low-medium heat, add 1 teaspoon of olive oil followed by the carrots, celery, and leek. Sweat the vegetables for 3 minutes.
  • Pour in the flavorful stock and simmer gently before adding the pasta to cook for 5 minutes.
  • Add the chicken back to the saucepan along with the cabbage. Simmer until the pasta is al dente and the cabbage has wilted, around 5 minutes. Remove from heat, stir in the parsley, and season with salt and pepper to taste.
  • Serve the soup in bowls.

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