CHICKEN NOODLE SOUP

Ingredients

Yield:

2

• Chicken Stock

  • Chicken Carcus x2
  • Celery 1 stalk
  • Carrots 4 large
  • Onions 2 large
  • Parsley 1 bunch
  • Kosher Salt & Pepper

• Chicken Soup

  • Carrot 1 medium size (approx. 100 ml fine diced)
  • White onion 1 medium size (approx. 100 ml fine diced)
  • Celery 3 stalks (approx. 100 ml fine diced)
  • Parsley ¼ bunch
  • Chicken ½ lb
  • Vegetable oil 75 ml
  • Green onions 1 pc

Preparation

Difficulty:

Easy

Time:

 

Total Time:

20 Minutes

1. Chicken Stock

   1. Set oven to 400 degrees roast chicken carcus for 25 mins
   2. Rough chop celery
   3. Rough chop carrots
   4. Rough chop onion
   5. Rough chop bunch parsley
   6. Place roasted Carcus in pot (including all liquids from roasting pan) with the above vegetables and cover in water (Roughly 8 liters)
   7. 2 table kosher spoons salt (3 table salt), 1 table spoon black pepper. Bring to a boil and then reduce to a simmer with the pot ¾ covered for 4 hours
   8. Remove carcus and vegetables from stock and strain. Continue reducing stalk until 1 liter remains. Fill ice cube tray and freeze stock for later use

2. Chicken Soup

   1. Dice chicken, carrot, celery, white onion all the same size
   2. Saute chicken in vegetable oil, when chicken is half cooked add carrots celery and onions
   3. When vegetables are half cooked add chicken stalk (2 cubes of chicken stock, plus 700ml water)
   4. Add ¼ cup of macaroni noodles and cook in soup as it reduces. Ready to serve when the noddles are cooked