Homemade Chicken Soup
If you’ve never made chicken soup with a whole chicken, you’ll be surprised by how simple it is. It creates the most wonderful tasting broth and is well worth the little bit of extra time. Perfect for cosy meals or for when you feel a bit under the weather.
Soup, Main Course, Lunch
4
35 mins
3 hrs
3 hrs, 35 mins
Soup, Main Course, Lunch
4
35 mins
3 hrs
3 hrs, 35 mins
Ingredients
For the broth
1 whole chicken, raw
1 carrot, medium sized, roughly chopped
1 onion, quartered
1 stalk of celery
4 cloves of garlic, peeled and halved
10 peppercorns, whole
small bunch of parsley, including stalks
1 teaspoon of dried dill, dried
1½ teaspoons of sea salt
For the soup
1 litre of chicken broth, or more as desired
250 grams of rice noodles, or other favourite noodle
1 carrot, large, grated or cut into matchsticks
1 bunch of silverbeet, or spinach, sliced into very fine ribbons
2 cups of cooked shredded chicken
seasoning, extra as desired
Instructions
-
Place the chicken, carrot, onion, celery, garlic and peppercorns into a large soup/stock pot. Cover with cold water. This will roughly be about 5 litres. Bring to a boil. Reduce to a simmer and cook for 1 hour with a lid slightly ajar.
-
Remove from the heat and use tongs to carefully lift the chicken onto a plate. Remove all the meat from the bones (as much as is possible) and return the bones and skin to the pot. Place this back on the heat at a simmer and cook for a further 1.5 hours. The chicken meat can be shredded and placed in an airtight container in the fridge until ready to use for soup.
-
Add the parsley and dill to the broth in the final 30 minutes. Strain through a sieve, discarding the bones and vegetable pieces.
-
Add the salt and stir well.
-
Cook the noodles for slightly less time than the package recommends (they'll continue to cook in the hot soup). Drain well and run until cold water.
-
Heat chicken broth until boiling. Add the vegetables and chicken. Cook for just 2 minutes. Don’t overcook the vegetables as they'll continue to soften in the hot soup. Add the noodles and heat for just 30 seconds before removing soup from the heat. Taste and season generously.