Chicken Noodle Soup

Chicken Noodle SoupThis chicken noodle soup is a real treat at any time of the year but when there’s a flu going around it is particularly handy to have. A lot of scientific research has been done on this soup and it actually does have health benefits for fighting off cold and flu. It’s not just a load of spoof your granny has been telling you. This recipe will make a big pot of soup which can be portioned and frozen and then defrosted in the microwave when needed. It may not look like anything special but it really really is. I made this for a few family members who had the flu but I ended up eating most of it myself.

Chicken Noodle Soup

Ingredients

  • 2 large carrots, peeled and chopped
  • 2 large onions, diced
  • 3 sticks of celery, finely chopped
  • 7 cloves of garlic, finely chopped
  • A good bunch of thyme
  • 2 tbsp olive oil
  • 1 whole chicken, 1.5 Kg
  • 1.5 L water
  • 1 tsp coarsely ground black pepper
  • 5 tsp sea salt flakes
  • 250 g dried pasta, orzo if possible

Instructions

  1. Fry the carrots, onion and celery in the oil in a large pot for a few minutes and clamp the lid on the pot and allow to sweat for 5 minutes.
  2. Add the garlic, thyme and the whole chicken.
  3. Fill the pot up with water and add the salt and pepper.
  4. Bring the water up to a simmer, clamp the lid on and let it simmer for 2 hours.
  5. Remove the chicken and boil the pasta according to packet instructions.
  6. Once the chicken has cooled enough to handle, remove all the meat from the bones and skin.
  7. Shred or chop any large pieces and add it back to the chicken broth with the now cooked and drained pasta.
  8. Warm everything through and serve.
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