Chicken noodle soup (aka Jewish penicillin) recipe

Published: 
By Wynnie Chan
Listen to this article

The ultimate get-well-soon soup. This easy method takes a little time, but it will be well worth it

By Wynnie Chan |
Published: 
Comment

Latest Articles

Tatler to give fans 50% ticket refund for Messi’s Hong Kong no-show by May

An intense smell from a rare corpse flower attracts visitors in San Francisco

Hong Kong grocery chain DCH goes out of business after 39 years

Hong Kong logs coldest start to March since 2016

Icelandic peninsula sees fourth volcanic eruption since December

Unless you’re veggie, you can’t go wrong with chicken soup, aka “Jewish penicillin”, especially if you’re feeling under the weather, or just want comfort after a tough day of classes.

Ingredients (serves 6)

1kg whole chicken

2L water

6 black peppercorns

1 bay leaf

3 sprigs thyme

1 tbsp grapeseed oil

1 large leek, washed, sliced

1 large carrot, peeled, chopped small

4 sticks celery, chopped small

300g dried tagliatelle or egg noodles

2 large handfuls fresh flat leaf parsley; keep the stalks separate

salt and freshly ground black pepper

Method

1 Place the chicken in a large saucepan. Add the water, bay leaf, thyme, peppercorns, and parsley stalks, and bring to the boil over a medium heat. Lower the heat and simmer, covered, for 1 hour.

2 Remove the chicken, discard the bay leaf, thyme, peppercorns and parsley stalks, and set stock aside.

3 Allow the chicken to cool. Remove and discard the skin and shred the meat. Season with salt and pepper.

4 Place the chicken carcass back into the saucepan, bring the stock to the boil over a medium-high heat, and cook for 15 minutes. Strain the stock into another saucepan and discard the carcass.

5 Heat the oil in a non-stick frying pan over a low to medium heat. Sauté the leeks, carrots and celery for 5 minutes then add to the stock.

6 Simmer for 20 minutes, then add the noodles. Cook noodles according to the packet instructions, adding more water if necessary. Season the soup to taste with salt and pepper.

7 Serve in individual bowls, topped with the shredded chicken, and chopped parsley.
Nutritional information per serving: 495kcal, 2092kJ, 40.2g protein, 12.0g fat, 60.4g carbohydrates, 6.3g fibre

Sign up for the YP Teachers Newsletter
Get updates for teachers sent directly to your inbox
By registering, you agree to our T&C and Privacy Policy
Comment