This chicken soup has always been a part of my family since I was a kid. It has always been my comfort food to eat whenever I feel down. Oh, man, give this a try. You are so in for a treat!
1 x 2-kilogram free-range chicken
3 medium onions, peeled. 2 roughly chopped and 1 finely chopped
3 carrots, peeled. 2 roughly chopped and 1 finely chopped
3 sticks of celery, trimmed. 2 roughly chopped and 1 finely chopped
4 cloves of garlic, peeled
4 fresh bay leaves
a few sprigs of fresh thyme
1 spring fresh rosemary
250grams Egg noodles or spaghetti, broken in half
1 teaspoon apple cider vinegar
10grams flat-leaf parsley, finely chopped
Step 1: In a large pot, add in the chicken.
Step 2: Pour in enough water to submerge the chicken.
Step 3: Place the pot on the stove and turn the heat to medium, then simmer for about 30 minutes. Make sure to remove any scum.
Step 4: Add in the chopped veggies, bay leaves, thyme springs, garlic cloves, and rosemary. Turn the heat to high and bring the mixture to a boil.
Step 5: Reduce the heat and simmer for 1 hour. Make sure to discard any scum.
Step 6: Place the cooked chicken on a large plate and debone it.
Step 7: Strain the broth and remove any scum. Put it back on the heat and allow it to boil.
Step 8: Add in the finely chopped veggies and cook until tender for about 20 minutes.
Step 9: Place a pan on the stove and cook the noodles until al dente. Refer to the instructions provided on the package.
Step 10: Drain the noodles and rinse with cold water to stop the cooking process.
Step 11: Put the chicken back to the pot to warm for 5 minutes.
Step 12: Add in apple cider vinegar, parsley, salt, and pepper.
Step 13: Serve and enjoy!
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