Name: Chicken noodle soup
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Ingredients
Ingredients: 500.00 ml chicken cooked, flaked; 1.50 litres stock chicken; 1.00 carrots sliced; 1.00 parsnips chopped; 1.00 celery stalks thinly sliced; 100.00 g pasta spaghetti; 2.00 pinch salt and freshly ground black pepper to taste; 1.00 handful fresh Italian parsley chopped; 1.00 stock chicken; 4.00 sprigs fresh parsley and thyme; 1.00 onion chopped; 2.00 carrots chopped; 2.00 celery stalks chopped; 5.00 ml peppercorns whole; 1.00 bay leaves

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Ingredients (15)

500.00 ml	chicken — cooked, flaked
1.50 litres	stock — chicken
1.00	carrots — sliced
1.00	parsnips — chopped
1.00	celery stalks — thinly sliced
100.00 g	pasta — spaghetti
2.00 pinch	salt and freshly ground black pepper — to taste
1.00 handful	fresh Italian parsley — chopped
1.00	stock — chicken
4.00 sprigs	fresh parsley — and thyme
1.00	onion — chopped
2.00	carrots — chopped
2.00	celery stalks — chopped
5.00 ml	peppercorns — whole
1.00	bay leaves

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Method:

1. Prepare the chicken stock: Rinse off the
chicken under cold running water and
pat it dry with kitchen towel. Place the
chicken in a large saucepan together with
the other stock ingredients. Add 4 litres
of water and bring to the boil. Reduce the
heat and simmer for 2 hours. Skim off any
foam that forms on top.

2. Remove the chicken from the stock
and allow to cool. Remove the skin and
bones and flake the meat. Pour the stock
through a sieve and keep aside until
completely cooled. Place the stock in the
fridge until a layer of fat forms on top.
Remove this layer.

3. Heat 1,5 litres of the stock in a clean
saucepan (freeze the rest for later use)
and add the carrot, parsnip and celery.
Boil until soft. Add the pasta and boil until
cooked. Add the flaked chicken, season
to taste with salt and freshly ground black
pepper and stir in the parsley. Serve.