Monday, July 12, 2021

CHICKEN NOODLE SOUP


 CHICKEN NOODLE SOUP




 A homemade chicken noodle soup recipe from a whole chicken. With a beautifully flavored golden chicken broth, this is a classic everyone should know.

 

Ingredients

for the soup base:

  • 2 cloves of garlic, finely chopped
  • 2 teaspoons of Italian Herbs
  • 1 Roast Chicken Carcass
  • salt and black pepper
  • 2 carrots, chopped
  • 1 onion, chopped

for the soup:

  • 90g/3oz of uncooked spaghetti, broken in half
  • some leftover cooked chicken
  • 1 parsnip, finely chopped
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • salt and black pepper
  • fresh Italian parsley
  • spray oil

 

Instructions:

  1. Spray a large pot with spray oil over a medium high heat, add the onion, carrots, garlic and Italian herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot.
  2. Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 1-1½ hours.
  3. Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
  4. Clean pot and spray with some low calorie spray, add the onion, carrots and parsnips and fry till softened and lightly golden. (I like to add a parsnip into my soup as I find it gives a lovely flavour)
  5. Add in the homemade stock and bring to a boil, reduce heat to low, cover and simmer for about 1 hour, until veg is tender.
  6. For the last 20 min of cooking time, add in the cooked chicken and spaghetti.
  7. Season to taste with salt and black pepper and garnish with chopped Italian parsley.
  8. Divide among bowls. Enjoy your soup!