Chicken noodle soup is a lovely nourishing soup that tastes especially good if you are feeling under the weather. It is great to make the day after having roast chicken as you can use the chicken carcass to make a good stock and some of the leftover chicken in the soup itself.
In the picture above you can see that I like a lot of noodles in my soup but you can use less if you wish. There are really only 6 ingredients in this soup – chicken stock, chicken, onion, celery, carrot and noodles – so make sure to use the best chicken stock you can find if you don’t make your own.
To make chicken stock, remove all meat from your roasted carcass and then add the carcass to a large saucepan with an onion, a carrot, a stick of celery, 3-4 peppercorns and a bay leaf. There is no need to chop the vegetables as they will be removed at the end along with the carcass. Add 2 litres of water and bring to the boil. Simmer for 1-2 hours and you will have a lovely stock. Strain the stock and season with salt and black pepper.
Chicken Noodle Soup
- 1 tbsp rapeseed oil
- 1 onion
- 2 sticks celery
- 2 carrots
- 2 cloves garlic
- 1.2 litre chicken stock
- 1 bay leaf
- 1 tbsp mixed herbs
- 150 g spaghetti
- leftover chicken
- freshly ground black pepper
- Finely chop the onion, celery and carrots
- Heat the rapeseed oil in a large saucepan and gently saute the vegetables until the onions are soft. Then add the garlic (thinly sliced) and saute for a further minute
- Add the stock, bay leaf, mixed herbs and bring to the boil
- Turn down to a simmer and after 15 minutes add the broken spaghetti pieces and the leftover cooked chicken
- When the pasta is soft, soft season with salt and freshly ground black pepper