Chicken Noodle Soup

Ingredients

• 2 chicken breasts
• 4 carrots, sliced
• 3 onions - 1 sliced, 2 quartered
• 3 celery sticks, sliced
• 2 bay leaves
• 1 leek, sliced
• 1 clove garlic, chopped
• 1 tbsp oil
• 100g fine egg noodles
• 1/2 tsp grated fresh ginger
• salt and freshly ground pepper
• 2 tbsp chopped flat-leaf parsley or coriander
• 2 spring onions, finely sliced

Method

Place chicken, quartered onions, 2 carrots, 2 celery sticks, and bay leaves in large saucepan. Cover with cold water and bring to boil. Simmer for an hour.

Remove chicken and set aside. Discard broth solids.

Heat oil in large saucepan over medium heat. Add leek, garlic, and extra vegies. Cook, stirring occasionally, for 5 minutes or until tender. Add broth and bring to boil. Reduce heat, simmer for 10 minutes.

While simmering cut chicken into bite-sized pieces, add to the soup. Add noodles and ginger and simmer for 4-5 minutes or until noodles are tender.

Season to taste with salt and pepper. Ladle into bowls and season with parsley/coriander and spring onions.

NB: Adapted slightly from the original recipe.

Source

The Perfect Cookbook - David Herbert