Chicken Noodle Soup

https://recipe30.com/

 Ingredients  Steps
1 large whole free range chicken Step 1
4 tbsp olive oil Place a whole chicken in a large soup pot (with
lid), enough to submerge chicken. Almost cover
1 large brown onion the chicken with cold tap water, add the bay
4 celery sticks leaves and oregano. Cover with lid and bring to
the boil. Once boiling, turn down to a very low
4 carrots (12oz -350g) simmer for 60 minutes.
2 bay leaves
Step 2
1 tbsp dried oregano
While the chicken is cooking, peel and finely
4 garlic cloves chop your onion, dice the carrots and celery,
1 large handful of fresh flat leaf parsley set aside.

1½ cup Conchiglie or pasta of your choice (5oz - Step 3

150g) In a frying pan on medium heat, add the olive
oil and onions. Gently sweat the onions then
add the carrots, celery and minced garlic
cloves. Mix well and leave on very low heat for
5 minutes mixing every minute.

Step 4
Once the chicken is cooked, remove and drain
from the pot and set aside to cool down a little.

Step 5
Add the cooked vegetables to the chicken
stock that’s left in the pot and continue to
simmer on low heat for 20 minutes. Season
with salt and pepper but not too much as you
will finish seasoning at the end.

Step 6
Remove the meat from the cooked chicken,
peel of the skin and slice the meat. Add to the
soup mix that’s simmering for another 10
minutes.

Step 7
For your pasta, in a separate pot, add water and
bring to the boil. Salt once boiling and add your
pasta. Cook al dente then refresh under cold
water, strain and set aside.

Step 8
Chop the parsley finely, for final garnish.

Step 9
To serve, add some of the cooked pasta (this
can be cold) in the plate then top with the
simmering soup. Sprinkle with chopped parsley.

 Little Tips
 p
You can add the pasta in the same pot 10 or 15 minutes before the end. But if you plan on reheating it, it's best
to cook pasta separately.