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Old-fashioned chicken noodle soup
Old-fashioned chicken noodle soup
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Prep Time:
40 minutes
Cook Time:
100 minutes
Total Time:
140 minutes
Ingredients:
  • 1.3kg whole chicken
  • 1 leek, trimmed, halved, washed, chopped
  • 2 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1/2 tsp whole black peppercorns
  • 2 dried bay leaves
  • 2 garlic cloves, thinly sliced
  • 1 medium parsnip, peeled, chopped
  • 1 medium swede, peeled, chopped
  • 100g fettuccine, halved
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • crusty bread, to serve
Instructions:
  • Wash the chicken under cold water, then pat it dry with a paper towel and trim any excess fat. Put the chicken in a saucepan with leek, carrot, celery, peppercorns, bay leaves, and garlic. Cover everything with cold water, bring it to a boil, then lower the heat. Let it simmer partially covered for 1 hour until the chicken is cooked through, skimming the surface occasionally. Take it off the heat once done.
  • Transfer the chicken to a plate. Strain the broth through a sieve lined with muslin or Chux cloth into a heatproof bowl, discarding the bay leaves and peppercorns. Return the vegetables and broth to the pan, add the parsnip and swede, and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes, skimming off any fat.
  • Peel off chicken skin and bones, then shred the meat. Combine shredded meat and pasta in a pan over medium-high heat. Cook for 10 minutes, or until pasta is tender. Mix in parsley, season with salt and pepper. Serve alongside bread.

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