Chicken noodle soup

Name: Chicken noodle soup
Yield: Serves 6
Ingredients: 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 flat-leaf parsley leaves, coarsely chopped (loosely packed); ¼ cup finely chopped chives; To serve: crusty bread

Australian Gourmet Traveller Italian main course pasta recipe for chicken noodle soup

Sep 25, 2007 10:55pm

By Emma Knowles

Serves 6

Chicken noodle soup

Ingredients

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 flat-leaf parsley leaves, coarsely chopped (loosely packed)
¼ cup finely chopped chives
To serve: crusty bread

Method

Main

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.