Chicken Noodle Soup
There is nothing more heart-warming on a winter’s day than a delicious bowl of Auntie Titli’s Chicken Noodle Soup!
Amount Per Serving % Daily Value*
Calories 350 17%
Calories from Fat 106
Total Fat 11.8g 18%
Saturated Fat 2.6g 13%
Unsaturated Fat 7.7g
Trans Fat 0.2g
Total Carbohydrate 22.9g 7%
Dietary Fibre 2.0g 8%
Protein 36.4g 72%
Cholesterol 174.5mgs 58%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 2 chicken quarters (leg + thigh)
- 600 ml ( fl oz) chicken stock
- 100 g (3½ oz) dried egg noodles
- 1 medium onion, chopped reasonably fine
- 1 carrot, peeled and cut into ¼” (5mm) thick slices
- 1 celery stick, cut into ¼” (5mm) thick slices
- 1 garlic clove, chopped
- ½ tsp dried parsley
- ¼ tsp dried thyme
- 1 bay leaf
- 1 tbsp vegetable oil
- Heat the oil in a pan. Add the onion, carrot, celery and garlic. Cook gently for 10 minutes to soften the vegetables.
- Add in the chicken pieces, the stock, and enough water to cover the chicken pieces. Bring to the boil and remove any scum that forms on the surface.
- Add in the herbs, cover and simmer gently for 2 hours. Check the water level from time to time and top up if necessary.
- After 2 hours turn off the heat, remove the chicken pieces and put them to one side to cool.
- Remove the bay leaf from the broth and skim off any excess fat. Season with salt and pepper.
- When the chicken is cool enough to handle remove the skin and meat from the bones. Chop the meat into bite-sized pieces.
- Return the meat to the pan and break in the noodles. Bring back to the boil and simmer for a few minutes to cook the noodles. Serve.
You can use just about any type of noodle for this dish. I prefer egg noodles but rice noodles, pasta, rice or even barley would work just as well. Just be sure to simmer the soup for long enough at the end to cook whatever you add.