Chicken noodle soup (aka Jewish penicillin) recipe

Chicken noodle soup (aka Jewish penicillin) recipe

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

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

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