Chicken And Noodle Soup Recipe

28 November 2012

When the cold weather is upon us, there is nothing we want more than some warmth in a bowl. This classic chicken noodle soup recipe requires little effort and will leave you feeling ready to face the world!


Ingredients (Makes approximately 4 litres of soup)

  • Organic free-range chicken (medium sized, or whatever fits in your pot)
  • 4 Litres of water
  • 1 medium parsnip
  • 2 carrots
  • 1 leek
  • 1 onion
  • 2 sticks of celery
  • 2 cloves of garlic
  • 1 bunch of dill
  • 1 bunch of flat leaf parsley
  • 100g of thin spaghetti
  • Salt and pepper
  • Pinch of sugar

Preparation Method:

Step 1:

Firstly prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half. Cut the leek, celery and onion into big pieces. Put all the veg into your biggest saucepan.

Step 2:

Add the chicken and garlic. Finally cover in water and add the bay leaves, half the parsley and half the dill, stalks and all.

Step 3:

Slowly bring the pan to boil and then turn right down. Leave just at a simmer for 3 hours.

Step 4:

Once the time’s up, drain all the stock into another saucepan (thus removing all the vegetables and meat). Slice the carrots and add back to the stock and finally add some chopped chicken back in.

Step 5:

Chop the rest of the dill and parsley and add that to the soup along with the spaghetti. Bring up to the boil and simmer for 15 minutes then season and serve!



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