Ingredients
5 onions
brown or white
2 carrots
3 celery
1 garlic
½ green cabbage
1 chicken
2 litres water
Salt
to taste
Noodles
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 large pot
- 1 colander
Instructions
- Peel onions, chop ends off carrots, cut garlic in half and peel off outer skin and remove outer leaves off the cabbage.
- Wash the chicken first and chop it into four.
- Simply plonk the whole lot in a large pot (no need to slice anything finely) and put it on a gentle heat so it comes to a slow boil.
- Once it boils, turn it down and simmer for at least two hours with a lid on.
- Taste the soup and add salt to taste.
- Add noodles in about 20 minutes before you’re ready to take it off the heat.
- Then you need to strain the whole lot through a colander, leaving the liquid base.
- Flake all chicken off the bone and place in the liquid base, but make sure all the flabby chicken skin, carrot, onion, cabbage, celery and garlic stays out of the soup.
Notes
Tip
Throw in a handful of chopped Italian parsley to give it a freshness, and add more vitamins.
Variation
Serve with crusty sour dough bread.
Variation
Add four cups of cooked pasta to give it more hunger-fighting power.
