• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Chicken Noodle Soup

    Possibly one of the best dishes to eat when feeling under the weather: a classic chicken noddle soup. 


    Ingredients
    5 1/2
    cups
    chicken stock
    1
    pound
    skinless chicken drumsticks and/or thighs, cut into pieces
    2
    carrots, peeled and sliced
    2
    celery stalks, sliced
    1
    leek, thinly sliced and rinsed
    8
    ounces
    thin egg noodles or spaghetti
    4
    tablespoons
    finely chopped parsley leaves
    *
    salt and freshly ground black pepper
    Directions
    If using raw chicken, put the stock in a saucepan, add the raw chicken and season with salt and pepper. Cover and bring to just below the boil. Skim, then reduce the heat and simmer, covered, for 10–15 minutes for thighs and 15–20 minutes for drumsticks until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the stock and set aside until cool enough to handle. Meanwhile, bring a separate large pan of salted water to the boil.
    Add the carrots, celery and leek to the stock and return to the boil. Reduce the heat and simmer for 10–12 minutes until tender.
    Meanwhile, add the noodles to the boiling water and cook for 10 minutes, or according to the package instructions, until tender. Drain, rinse under cold running water and set aside.
    Cut the chicken meat from the bones and into bite-size pieces. Add the freshly cooked or leftover chicken to the soup, stir in the noodles and simmer gently to reheat. Adjust the salt and pepper, if necessary, stir in the parsley and serve.

    The base number of servings for this recipe is 6
    OK

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