Classic Chicken Noodle SoupCourse: DinnerCuisine: EuropeanDifficulty: Easy
When Marco Polo travelled to China and brought back noodles to Venice people began to use them more often in meals. Beginning around the 18th century Italians started putting small noodles in broth. This soup was often given to the sick because it was easier to digest and nourishing. In central Europe, spaetzle is a common egg noodle sometimes served in broth but most often served alone or in a meat-based gravy.
1 pound chicken bones or chicken carcass (I like to keep my left over roast chicken carcass with the left over meat for this reason. Place in bag and freeze until ready for use.)
1/2 cup of chopped celery
1/2 cup diced carrot
1/2 cup diced onion
2 cloves of garlic crushed and chopped
6 cups of water
2 cubes of chicken stock flavour or 2 tbsp concentrated liquid chicken stock flavour
1/2 cup of fine egg noodles or 1 cup broad egg noodles
- Place water and chicken bones into large pot.
- Bring to a boil and then turn down heat so soup simmers for up to 1 hour.
- Remove bones with a large slotted spoon or drain over colander into another pot.
- Add chicken stock concentrate stir to dissolve then add vegetables and diced or shredded chicken meat.
- Cook on medium heat until vegetables are tender and stock in flavourful.
- In last 15 minutes of cooking add noodles allow to simmer until tender.
- Serve with wholegrain bread.
- You can substitute the egg noodles for any other pasta noodle, rice or barley or omit them altogether.