Preparation time is 15minutes
Cook time is 1hours 20minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 160grams dried egg noodles
- 1 broccoli head, florets trimmed
- 2 large carrots, trimmed, finely chopped
- 2 stick celery, finely chopped
- 1 brown onion, finely chopped
- 1.20kilograms free-range whole chicken
- 4 slices sourdough, toasted (to serve)
- 1tablespoons olive oil
Nutrition per serving
3850kJ / 920Cal
3850 Kilojoules or 920 Calories
44% of daily energy intake*
Protein
69.5grams
Fat
45.0grams
Carbs
58.8grams
Sugars
8.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Master the art of chicken noodle soup. This soup recipe will warm you right up. Plus, it can be customised with the noodles and veg your family loves.
Method
Step 1 of 3
Rinse chicken and place into a large saucepan. Cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until chicken is cooked through. Cool.
Instruction tip
Slowly simmering the chicken will extract maximum flavour and leave the meat tender.
Step 2 of 3
Transfer chicken to a chopping board. Strain stock into a large bowl. Remove skin and meat from chicken. Shred meat, place into a bowl and set aside. Discard skin and bones. Wash pan.
Step 3 of 3
Heat oil in pan over medium heat. Add onion, carrot and celery and cook for 2 minutes. Pour in reserved stock (12 cups) and bring to a simmer. Cook for 10 minutes or until vegetables are tender. Add noodles, broccoli and chicken meat. Cook for 5 minutes or until noodles are soft. Serve immediately with toast.
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