Perfect Chicken Noodle Soup
1 medium chicken
2 carrots, roughly chopped
2 onions, quartered
2 sticks celery, roughly chopped
2 bay leaves
1 T vegetable oil
1 leek, sliced
1 clove garlic
2 carrots, extra, sliced
1 onion, extra, sliced
1 stick celery, extra, sliced
100g dried fine egg noodles
½ t fresh ginger
salt and pepper
2 T chopped parsley or coriander
2 spring onions, finely sliced
2 carrots, roughly chopped
2 onions, quartered
2 sticks celery, roughly chopped
2 bay leaves
1 T vegetable oil
1 leek, sliced
1 clove garlic
2 carrots, extra, sliced
1 onion, extra, sliced
1 stick celery, extra, sliced
100g dried fine egg noodles
½ t fresh ginger
salt and pepper
2 T chopped parsley or coriander
2 spring onions, finely sliced
Place chicken, carrots, onions, celery and bay leaves in large pot with 2L water (enough to cover contents). Bring to boil, remove any scum and simmer 1 hour, skimming occasionally. Remove chicken and set aside to cool slightly. Strain broth, discarding solids. Heat oil in large pot, add leek, garlic, extra vegetables and cook 5 mins until tender. Add strained broth and bring to boil, reduce heat and simmer 10 mins. Strip chicken from bones and tear into bite-sized pieces, add to soup. Add noodles, ginger and simmer 5 mins, until noodles tender. Season, garnish with parsley and spring onions.