Chicken and Noodle Soup
by Jay Wadams
The ultimate bowl of comfort, everybody should know how to make a great Chicken and Noodle Soup. I use chicken wings to give the soup loads of body and flavour.
Ingredients
- 2 Tbsp olive oil
- 2 medium onions peeled and roughly chopped
- 250 g carrots peeled and roughly chopped
- 3 celery sticks roughly chopped
- 2 cm fresh ginger peeled and roughly chopped
- 3 cloves garlic peeled and sliced
- 500 g chicken wings
- 1 tsp dried oregano
- 1 tsp black peppercorns
- ½ tsp dried thyme
- 1 bay leaf
- 250 g chicken breast
- 2 tsp sea salt
- 150 g dried short pasta
- grated nutmeg
to serve:
- small bunch flat-leaf parsley
- crusty bread
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- SAUTE VEGETABLES: Heat the oil in a large, heavy-based saucepan. Add the onions and cook gently for 5 minutes, until beginning to soften. Add the carrot, celery and ginger to the pan and cook, stirring occasionally for a further 5 minutes.
- ADD CHICKEN AND AROMATICS: Add the garlic, chicken wings, oregano, peppercorns, thyme and bay leaf to the pan and cover with 1.5 litres of cold water. Bring to the boil, then reduce the heat to a simmer. Cover with the lid slightly ajar and simmer for 1 hour, adding the chicken breast in the last 10 minutes of cooking time.
- COOK PASTA: Meanwhile, cook the pasta until just before al-dente, drain and refresh under cold water, then set aside.
- SHRED CHICKEN: After an hour, remove from the heat, remove the chicken and allow to cool slightly. When cool enough to handle, shred the chicken discarding bones and skin and return to the pan.
- SERVE: Either stir the cooked pasta into the soup or place a ladleful of pasta in the bottom of each bowl before ladling the soup over the top. Grate over a little nutmeg and garnish with fresh parsley. Serve with crusty bread.
Notes
TOP TIP: If you are planning to reheat this soup it is often nicer to separate the solids from the liquid when storing so that they don't loose their texture. Simply strain the soup, package up the solids in a separate container, and stir them back in in the last fwew minutes of cooking time.
Nutrition
Serving: 1 bowl | Calories: 478kcal | Carbohydrates: 41g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1352mg | Potassium: 736mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10586IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 2mg