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Chicken noodle soup

You'll need

1.6 kg free-range chicken 1 onion, coarsely chopped 2 carrots, coarsely chopped 3 stalks celery, coarsely chopped 2 fresh bay leaves 2 tbsp black peppercorns 100 gm vermicelli, coarsely broken 1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped ¼ cup finely chopped chives To serve: crusty bread


  • 01
  • Place chicken in a large pot with vegetables, bay leaves, peppercorns and 3 litres of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 1 hour. Season to taste with sea salt and freshly ground black pepper. Strain liquid into a clean saucepan and discard vegetables. When chicken is cool enough to handle, remove skin, coarsely shred meat and refrigerate until required.
  • 02
  • Bring chicken stock to the boil, add vermicelli and simmer for 8 minutes or until tender, add chicken meat and herbs and season to taste. Serve with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2007

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