Chicken noodle soup

This one's a comfort classic for a reason.
Chicken noodle soup

Chicken noodle soup

William Meppem

This classic chicken noodle soup is one for the soul, and your appetite. Use a whole chicken to make a clean and clear chicken broth, then shred the meat, add some vermicelli noodles, and your comfort bowl of goodness is on its way.




1.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.
2.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.

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