Chicken noodle soup

Recipe Categories : | Chicken | Soups | Chicken soups | Chinese |

Serves : 4     Preparation time : 30 minutes    Cooking time : 2 hours 15 minutes

Ingredients :

• 3¼ lb chicken
• 1 onion, quartered
• 2 leeks, green part only, chopped
• 2 carrots, chopped
• 2 bay leaves
• small bunch parsley
• 6 peppercorns
• pinch salt

• ½ carrot, diced
• ½ onion, diced
• ½ leek, white part only, chopped
• 1 cup crushed egg noodles
• 15 green beans, chopped
• ½ cup peas
• ¼ cup chopped fresh parsley

Preparation and Cooking Instructions

1. To make stock, place the ingredients in a large pan with 10 cups cold water. Bring to the boil and skim off any scum from the surface with a slotted spoon. Reduce the heat and simmer for 2 hours. Remove the chicken and set aside to cool. Strain the stock and measure. If it is more than 6 cups, return to the cleaned pan to reduce it. If you are not using the stock immediately, cool and refrigerate overnight. Remove the meat from the chicken bones and dice it.
2. To make the soup, bring the stock to the boil in a large pan and season. Add the carrot, onion and leek and simmer for 3 minutes. Add the noodles and cook for 4-5 minutes. Add the beans, peas and chicken and cook for 3 minutes. Stir in the parsley to serve.