| 6 | 9 | 3-4 |
|---|---|---|
| hours | ingredients | servings |
Ingredients - Broth
- 1 whole chicken
- 1 head garlic, cut in half horizontally
- 2 carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, quartered
- 1 tbsp black peppercorns
- 4 dried bay leaves
- 1 bunch parsley, roughly chopped
- enough water almost cover everything
Ingredients - Soup
- all of the broth (above)
- 1 tsp vegeta
- 1 tsp salt
- ½ the chicken meat
- 500ml water
- ½ cup carrots, rondelle
- 200g fide/soup noodles
Method
- Broth: Place the chicken in a pot or slow cooker. Add all the broth ingredients and simmer GENTLY (slow cooker preferred) for a minimum of 2 hours, recommended 6 to 7 hours.
- Remove chicken and set aside to cool. Pull the meat off the bones and transfer the meat to a bowl. Strain the broth through a fine sieve; you can keep the vegetables/aromatics and bones to make a remouillage.
- Soup: Add all of the ingredients except the noodles to a pot and lightly boil for 10 minutes. Add the noodles, cook until desired consistency, and season with pepper and/or lemon to taste.