Chicken noodle soup


  • Serves 6 people

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped, plus celery heart leaves to serve
  • 1 garlic clove, finely chopped
  • 600 gm minced chicken
  • 1 tbsp finely chopped flat-leaf parsley, plus whole leaves to serve
  • 120 gm dried angel hair pasta
  • Chicken broth
  • 1 chicken (about 2kg)
  • 2 onions, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 leek, white part only, coarsely chopped
  • 1 bouquet garni (see note)
01   For chicken broth, place chicken in a large saucepan, cover with water, bring to the boil, strain (discard liquid), rinse chicken and place in a clean large saucepan. Add vegetables, bouquet garni and enough water to cover chicken (about 3-4 litres), bring to the boil over medium-high heat, reduce heat to low, keep at a rolling simmer and skim occasionally until stock is well flavoured (5-6 hours). Remove from heat, strain through a fine sieve (discard solids), set aside. Makes about 3 litres. Broth will keep refrigerated for up to 3 days.
02   Heat oil in a large frying pan over medium heat, add onion, celery and garlic and stir occasionally until translucent (5-7 minutes), remove from heat, then cool to room temperature (20-30 minutes).
03   Combine minced chicken, onion mixture and parsley in a large bowl, season generously to taste. Roll into golf-ball-sized pieces and refrigerate until chilled (1 hour).
04   Bring broth to a gentle simmer in a large saucepan over low heat, add chicken dumplings, cook for 1 minute. Add pasta and stir occasionally until pasta is al dente and dumplings are cooked through (4-5 minutes). Season to taste, divide among bowls, top with celery and parsley leaves, serve immediately.
Note For bouquet garni, gather 3 sprigs flat-leaf parsley, 6 sprigs thyme, 3 fresh bay leaves and 50gm celery stalks and leaves, and tie together with kitchen string.
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