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Simple chicken noodle soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 white onion, finely diced
- 3 carrots, peeled and sliced into coins
- 3 celery stalks, thinly sliced
- Kosher salt and cracked black pepper for seasoning
- 3 garlic cloves, minced
- 10-12 cups homemade chicken stock (recipe to follow)
- 1 package of any short pasta you like
- 3 cups cooked chicken (dark or light meat) chopped
- 2 handfuls of kale, chopped - optional
- Chopped fresh herbs such as parsley or dill for garnish
Homemade chicken stock:
- 1 chicken carcass*
- 2 onions, cut in half (no need to peel)
- 2 large carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 head of garlic, cut in half
- 1 tablespoon whole peppercorns
- 2-3 bay leaves
- 1 handful fresh herbs (parsley, dill, thyme, rosemary or a combination)
- 1 tablespoon kosher salt
Directions
- Heat olive oil over medium high heat in a large pot. Add onions, carrots, celery and season with salt and pepper. Sauté for five to six minutes. Add garlic and continue to sauté for a few more minutes.
- Pour stock over vegetables and let soup come to the boil. Once boiling add pasta. Allow the soup to continue to boil for another nine to ten minutes, or until the pasta is al dente, and then add the chicken and kale, if using. Turn the heat down to low and let simmer for an additional five minutes to let the kale wilt.
- Remove from heat and ladle into bowls. Sprinkle with freshly chopped herbs and enjoy!
Homemade chicken stock:
- Add everything to a large stock pot and cover completely with water. Bring this to a boil over high heat. Once boiling, reduce heat to low and let simmer, uncovered for four to six hours. The longer you let the stock simmer, the more flavourful your stock will be.
- Remove the chicken carcass and vegetables and strain the remainder of the stock through a fine mesh sieve. Stock can be stored in the fridge for five days and in the freezer for up to three months.
- *If you don’t have a chicken carcass you can ask your butcher for chicken bones - they’ll usually sell them to you for very cheap. Roast the bones on a baking sheet for 30-40 minutes at 400° before using for the stock.
