Chicken Noodle Soup

By Angela Boggiano

Chicken Noodle Soup
Chicken Noodle Soup recipe, brought to you by MiNDFOOD.

This recipe combines chicken and noodles with ginger and plenty of vegetables to create a delicious soup with health-giving properties.

Serves 6

1.5kg free-range chicken

4 carrots

3 celery stalks

3 onions

2 bay leaves

1 tbsp vegetable oil

1 leek, sliced

1 garlic clove, chopped

100g dried egg noodles

2cm piece fresh ginger, grated

chopped fresh parsley leaves

and spring onions, to serve

1 Place chicken in a large saucepan; add 2 roughly chopped carrots, 2 roughly chopped celery stalks, 2 quartered onions and bay leaves. Add 2.5 litres water, to cover the chicken and vegetables. Heat over high heat and bring to the boil. 
Skim surface, reduce heat and simmer 
for 1 hour. Remove chicken and transfer 
to a plate. Strain stock. Discard solids.

2 Heat oil in a second large saucepan over medium heat. Add leek, garlic and remaining carrots, diced, and the remaining onion and celery, both finely chopped. Cook for 5 minutes, or until tender. Add 2 litres reserved stock and bring to the boil. Reduce heat to low 
and simmer gently for 10 minutes.

3 Meanwhile, discard skin from chicken. Tear meat into bite-size pieces and add to the soup. Add noodles and ginger. Simmer over medium heat for 4-5 minutes or until noodles are tender. Season with salt and pepper. Garnish with parsley and spring onions. Serve.


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