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Chicken noodle soup

This one's a comfort classic for a reason.

By Emma Knowles
  • Serves 6
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Chicken noodle soup
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.


  • 1.6 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


  • 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.