Chicken noodle soup

Name: Chicken noodle soup
Yield: 4 servings
Cuisine: Boil
Ingredients: freshly ground black pepper; 4.00 celery stalks diced; 4.00 carrots diced; 250.00 g thin noodles long, halved; 30.00 ml fresh chillies 573; 3.00 Litres stock chicken; 1.00 chicken skinned; 2.00 bay leaves

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (8)

	freshly ground black pepper
4.00	celery stalks — diced
4.00	carrots — diced
250.00 g	thin noodles — long, halved
30.00 ml	fresh chillies — 573
3.00 Litres	stock — chicken
1.00	chicken — skinned
2.00	bay leaves

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Method:

Cut the chicken into large chunks.
Heat oil in a large pot and sauté celery and carrots for 5 to 7 minutes until softened. Add the chicken pieces, including bones.
Pour in stock, season with pepper and add bay leaves.
Bring to the boil, reduce heat and simmer for about 45 minutes. If you don’t fancy the bones in the soup, remove them at this stage.
Add the noodles and cook until done. Adjust seasoning and serve.
If you feel the chunks of chicken are too big, shred them further, before adding the noodles.
Per portion: 1 366kJ; 19 g carbohydrate; 29 g protein; 15 g fat