Chicken noodle soup

AT A GLANCE

  • Serves 6 people

  • 1.6 kg free-range chicken
  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 2 fresh bay leaves
  • 2 tbsp black peppercorns
  • 100 gm vermicelli, coarsely broken
  • 1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped
  • ΒΌ cup finely chopped chives
  • To serve: crusty bread
01   Place chicken in a large pot with vegetables, bay leaves, peppercorns and 3 litres of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 1 hour. Season to taste with sea salt and freshly ground black pepper. Strain liquid into a clean saucepan and discard vegetables. When chicken is cool enough to handle, remove skin, coarsely shred meat and refrigerate until required.
02   Bring chicken stock to the boil, add vermicelli and simmer for 8 minutes or until tender, add chicken meat and herbs and season to taste. Serve with crusty bread.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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