Chicken Noodle Soup
This is a simple but warming soup that is perfect for when those winter cold and flues hit. Add ginger and turmeric to your broth if you wish to give your soup a little extra medisinal power.
CHICKEN NOODLE SOUP
1 (about 1.4kg) organic chicken
1 onion, peeled
1 garlic clove
2 carrots, peeled, chopped
2 celery stalks, leaves removed
1 bay leaf
2 sprigs thyme
1 slice fresh turmeric (optional)
1 slice fresh ginger (optional)
200g vermicelli pasta, cooked, drained
2 tablespoons freshly chopped flat-leaf parsley
1. Place the chicken in a large saucepan with the onion, garlic, carrots, turmeric, ginger celery, herbs and 2 litres of water. Bring to the boil, skimming any scum that may appear on the surface. Reduce heat to very low and simmer for 2 hours (don't boil). Strain the soup, returning the liquid to the pan. Set aside the chicken to cool, discard vegetables.
2. When the chicken is cool enough to handle, remove the meat from the bones and set aside to use in other dishes. Return the bones to the stock and cook for a further hour at a low simmer. Strain, allow to cool, then refrigerate overnight.
3. Remove any fat that has appeared on the surface and discard. Reheat soup. Season well with salt and pepper.
4. Divide pasta between serving bowls, and ladle the soup over the top. Sprinkle with parsley and serve.