Ingredients
1 free-range chicken
2 onions
peeled and quartered
2 carrots
peeled and roughly chopped
2 stalks celery
roughly chopped
1 tbsp black peppercorns
2 bay leaves
4 sprigs lemon thyme
3L cold water
(12 cups)
1.5L chicken stock
(6 cups)
1 leek
trimmed, quartered, thinly sliced
6 celery
trimmed and thinly sliced
0.5 cup per person angel-hair pasta
broken into small pieces
2 cups shredded chicken
Mint and parsley
finely chopped, to serve
Equipment
- 1 large stockpot
Instructions
- To make the stock: Rinse and pat the chicken dry. Place in a large stockpot and add remaining ingredients.
- Bring to a gentle simmer and let bubble away for 2 hours. Check every now and then that chicken isn’t sticking to the bottom of the pan as it could burn.
- Remove chicken from stock and place on plate. Allow to cool a little before shredding chicken, store in an airtight container in the fridge until needed.
- To make the soup: Bring about half of the stock to a rolling boil (work on 1 cup per person) Add the leeks and celery and cook at a simmer for about 10 minutes.
- Add the noodles and shredded chicken and cook for another 6 minutes.
- Add salt and pepper to taste.
- Serve in warm bowls topped with herbs.
Notes
Tip
This recipe was created by Sophie Hansen for Kidspot.
Variation
Throw in some chilli, fish sauce, ginger, lime and coriander for a Thai-style version of this soup.
Variation
Serve with loads of shaved parmesan and a dollop of pesto for a bit of an Italian twist.
Storage
Store shredded chicken in an airtight container in the fridge until needed.
