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Chicken noodle soup
Ingredients
1 kg (2lb) chicken pieces
500g (1 lb) carrots, sliced
½ head celery, chopped
1 small onion, peeled but left whole
5 garlic cloves, coarsely chopped
parsley sprigs
3 litres (5 pints) water
2-3 chicken stock cubes
salt and black pepper
125 g (4 oz) thin noodles
chopped fresh dill to garnish
Method
Put the chicken pieces into a large saucepan with the carrots, celery, onion, garlic and parsley. Pour in the measured water and bring to a boil. Using a slotted spoon, skim off the foam that rises to the top of the pan.
Lower the heat, add the stock cubes, and salt and pepper to taste. Simmer gently, covered, for 2 hours, adding extra water if the liquid reduces too much.
Meanwhile, break the noodles into 5 cm (2 in) lengths. Simmer in boiling slated water for about 2 minutes or until just tender. Drain and set aside.
Skim any fat from the surface of the soup. With a slotted spoon, remove the parsley, onion, and chicken and discard the parsley, chicken bones and skin. Chop the onion and chicken and return to the soup. Taste for seasoning.
Divide the noodles among the warmed soup plates. Ladle the soup over the noodles, garnish with dill and serve at once.
Serves 4