Soup

Homemade Chicken Noodle Soup (from scratch!)

Recipe video above. A classic version made from scratch using a whole chicken. It's light yet full of flavour that you can't get using store bought chicken broth!

Recipe via recipetineats.com

Instructions

1. 1

   Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth). 

2. 2

   Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)

3. 3

   Scoop scum off surface once or twice during first 30 minutes.

4. 4

   Transfer chicken to pan. Shred meat and discard bones. You'll only need half the chicken meat, save the rest for another purpose.

5. 5

   Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)

6. 6

   Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).

7. 7

   Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.

8. 8

   Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot. 

9. 9

   Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.

10. 10

    When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).

11. 11

    Add half the chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!

12. 12

    Serve soup immediately, garnished with fresh parsley.