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How to make Chicken noodle soup

Yield = 8
Prep time: 0:05
Cook time: 1:15
Total time: 1:20

Ingredients

  • 1 whole free range chicken (about 1.6kg)
  • 1 onion, chopped
  • 5cm piece ginger, sliced
  • 2 stalks celery, roughly chopped
  • 1 carrot, sliced
  • 2 bay leaves
  • 2 stalks parsley
  • 400g pkt Fresh veggie mix
  • 250g short cut angel hair pasta
  • 2 tablespoons chopped parsley

Method

  • Step 1 Rinse the chicken thoroughly and remove any excess fat. Place into a large saucepan and add enough water to cover. Bring to the boil, skimming off any scum that floats on the surface.
  • Step 2 Add vegetables and herbs, reduce heat and simmer gently for 1 hour.
  • Step 3 Remove chicken and set aside to cool. Strain stock and discard vegetables. Chill stock and when cold remove any fat from surface.
  • Step 4 Remove and discard skin and bones from chicken. Shred meat.
  • Step 5 Return stock to a large saucepan and bring to the boil. Add the veggie mix and cook for 5 minutes. Add the pasta and shredded chicken and cook for a further 5 minutes until pasta is just cooked.
  • Step 6 Season well with salt and pepper. Stir in parsley and serve.