Chicken noodle soup

Ideas
5 servings
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Poultry

By Food24 November 03 2009
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Ingredients (11)

1.50 Litres stock — chicken
4.00 chicken — thighs or breasts
5.00 fresh thyme — fresh
5.00 ml dried thyme
5.00 ml lemon — zest only
4.00 carrots — peeled and chopped
60.00 g noodles — Chinese egg
4.00 courgettes — or green beans
1.00 spring onions — a bunch, sliced
125.00 ml peas — frozen
0.00 seasoning
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Method:

Heat the chicken stock in a large saucepan.
Add chicken pieces, fresh or dried thyme, grated lemon zest and carrots.
Bring to the boil, then reduce the heat and simmer for about one hour.
Remove the chicken pieces from the pot and allow to cool slightly.
Remove all meat from the bones and return the meat to the pot.
Bring to the boil and add Chinese noodles, baby marrows or beans and spring onions.
Boil for five to 10 minutes until the noodles are cooked, add peas and simmer for a further five minutes.



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