Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 Woolworths barbecue chicken
- 20grams butter
- 220grams dried thin egg noodles
- 3 sprig dill, stripped (stalks reserved)
- 1 large carrot, sliced lengthways (offcuts reserved)
- 1 leek, trimmed, thinly sliced (offcuts reserved)
- 1tablespoons lemon juice
- 1 lemon, cut into slices (to serve)
- 1 garlic clove, crushed
Nutrition per serving
2900kJ
Protein
49.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Remove meat from chicken, discarding skin (or see tip). Shred meat and set aside. Place chicken bones into a large saucepan with stripped dill stalks and offcuts from leek and carrot. Cover with 2L of water and simmer over medium-high heat for 15 minutes.
Instruction tip
Tip:For an indulgent soup topper, spread chicken skin onto an oven tray lined with baking paper and roast at 180 degrees celsius for 5 minutes or until crisp.
Step 2 of 4
Meanwhile, melt butter in a large pan over medium-low heat. Add leek, carrot and garlic and cook for 8 minutes or until leek is soft.
Step 3 of 4
Strain stock, discarding the solids. Add 1.5L of the stock to leek mixture and bring to a simmer. Add noodles and simmer for 3 minutes or until noodles are tender.
Step 4 of 4
Add chicken meat and simmer for 2 minutes or until heated through. Add lemon juice and season to taste. Ladle soup into bowls, top with lemon slices and sprinkle with reserved dill tops to serve. Note: you will need a Barbecue Chicken for this recipe
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