Chicken noodle soup
- January 2015
- Serves 6
- Takes 30 minutes to make, 1½ hours to cook, plus freezing, defrosting and reheating
Chicken noodle soup is one of our Top 10 comfort foods and it’s low-cal. Because it can be frozen, it’s a meal-in-one you can take out of the freezer and reheat in minutes.
Got some leftover roast chicken? Then take a look at our leftover chicken soup instead.
- 11.5g (3g saturated)
- 22.6g (8.6g sugars)
- 1.5kg whole chicken
- 4 carrots
- 3 celery sticks
- 3 onions
- 2 bay leaves
- 1 tbsp vegetable oil
- 1 leek, sliced
- 1 garlic clove, chopped
- 100g dried egg noodles
- 2cm piece fresh ginger, grated
- Chopped fresh parsley leaves and spring onions, to serve
- Put the chicken in a large pan with 2 carrots and 2 celery sticks, all roughly chopped, 2 onions, quartered, and the bay leaves. Add about 2.5 litres water, to cover the chicken and veg. Bring to the boil, skim off any fat and simmer for 1 hour. Remove the chicken and strain the stock, discarding the solids.
- Heat the oil in a large pan over a medium heat. Add the leek, garlic and remaining carrots, cut into cubes, and the remaining onion and celery stick, both finely chopped. Cook for 5 minutes, until tender. Add 2 litres of the strained broth and bring to the boil, then reduce the heat to low and simmer gently for 10 minutes.
- Meanwhile, remove the skin and strip the meat from the chicken. Tear the meat into bite-size pieces and add to the soup. Remove from the heat and serve.
Ladle into sturdy freezer bags or rigid containers and freeze for up to 2 months. Defrost, then reheat until piping hot. Add the noodles and ginger and simmer for 4-5 minutes, until the noodles are tender. Season and garnish with the parsley and spring onions.
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