The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chicken noodle soup

You'll need

2 tbsp olive oil 1 onion, finely chopped 1 celery stalk, finely chopped, plus celery heart leaves to serve 1 garlic clove, finely chopped 600 gm minced chicken 1 tbsp finely chopped flat-leaf parsley, plus whole leaves to serve 120 gm dried angel hair pasta   Chicken broth 1 chicken (about 2kg) 2 onions, coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 leek, white part only, coarsely chopped 1 bouquet garni (see note)


  • 01
  • For chicken broth, place chicken in a large saucepan, cover with water, bring to the boil, strain (discard liquid), rinse chicken and place in a clean large saucepan. Add vegetables, bouquet garni and enough water to cover chicken (about 3-4 litres), bring to the boil over medium-high heat, reduce heat to low, keep at a rolling simmer and skim occasionally until stock is well flavoured (5-6 hours). Remove from heat, strain through a fine sieve (discard solids), set aside. Makes about 3 litres. Broth will keep refrigerated for up to 3 days.
  • 02
  • Heat oil in a large frying pan over medium heat, add onion, celery and garlic and stir occasionally until translucent (5-7 minutes), remove from heat, then cool to room temperature (20-30 minutes).
  • 03
  • Combine minced chicken, onion mixture and parsley in a large bowl, season generously to taste. Roll into golf-ball-sized pieces and refrigerate until chilled (1 hour).
  • 04
  • Bring broth to a gentle simmer in a large saucepan over low heat, add chicken dumplings, cook for 1 minute. Add pasta and stir occasionally until pasta is al dente and dumplings are cooked through (4-5 minutes). Season to taste, divide among bowls, top with celery and parsley leaves, serve immediately.
Note For bouquet garni, gather 3 sprigs flat-leaf parsley, 6 sprigs thyme, 3 fresh bay leaves and 50gm celery stalks and leaves, and tie together with kitchen string.

Magical healing properties are attributed to many foods, but there’s perhaps none more legendary than chicken soup. For such a simple preparation, it has, over many years, become almost mythical in its ability to heal those struck with cold or flu.

It seems there’s a version in almost every culture. The Chinese make theirs from old hens and season it with fragrant ginger, star anise and sesame oil. In Germany, it’s dished up with the addition of semolina dumplings or Spätzle, while the Hungarians swear by chunky pieces of chicken liver and heart along with vegetables such as carrot, celery, parsnip and celeriac. Avgolemono, the Greek rendition, is spiked with lemon and thickened with egg and rice (it’s also thought to have the ability to soothe a hangover).

In the Jewish kitchen, there’s a virtual roll-call of variations. It can be served with matzo balls, dumplings, or flat egg noodles. A traditional garnish was unlaid chicken eggs, taken from the hen and boiled in the soup.

Ours is a take on the version popular in the USA and Canada – chicken noodle soup, amped up with tender chicken dumplings.

Regardless of cultural roots, the success of chicken soup relies on finding a good quality chicken. It’s possibly the only occasion where the phrase “old boiler” is complimentary, because that’s exactly what you want for a great chicken soup – an older bird. If you’re unable to find such a bird, which is highly likely unless you have chooks of your own, the next best thing is to go organic.

Remove any fatty deposits from the bird (usually to be found around the neck) and blanch it quickly to eliminate yet more of the fat. Next, use your chook to create an intense stock. Start with cold water, and add aromatics (bay leaf, thyme, parsley stalks) and your standard stock vegies. Simmer gently for as long as you can until the meat falls from the bone, skimming the surface intermittently to remove scum and oil. Strain this flavoursome concoction (some cooks like to break the flesh of the chicken into small pieces to add back to the soup) and garnish as you will. Medicinal properties or not, this is one broth set to simmer on our stoves this winter.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.