Chicken Noodle Soup
Recipe supplied by: Karen Myors
Ingredients
- 2 Litre Chicken Stock
- 2 Litre Water
- 2 Bay Leaves
- 1/4 Bunch Thyme
- 12 Peppercorns
- 1 Tblspn Olive Oil
- 500 g Chicken Thigh Fillets
- 100 g Fettucine or Spaghetti
- Seasonings to taste
Method
- Put Stock, Water, Bay Leaves, Thyme, Peppercorns in a large saucepan over medium heat
- Simmer and cook for 30 minutes or until reduced to 3 litres
- Strain into large bowl and set aside
- Heat oil in pan and cook chicken for 5 minutes until brown on all sides
- Slice very thinly across grain
- Return stock to pan and simmer for 20 minutes until reduced to 2 litres
- Break pasta into small lengths and cook until al dente and drain
- Add to soup and serve
Cooking Tips & Tricks
To serve
 |
Serve with crusty bread slices |
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- Nutrition Facts:
- Recipe Uploaded: 21.07.2015
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