Homemade Chicken Noodle Soup

amyashworth98

This is a recipe that my family love. It's only about 280 calories per serving but it is nutritious and filling whilst being light on the stomach. This is also a perfect recipe when you have a cold.


Ingredients:
1 whole chicken OR 4 chicken marylands (skin on!)
Olive oil
Salt and pepper

Broth:
3-4 celery sticks
2 carrots
½ onion
5-6 parsley sprigs
5-6 cloves of garlic
Salt, pepper and poultry seasoning

Soup:
Olive oil
3 carrots
3 celery sticks
½ onion
2 cloves of garlic, minced
3-4 sprigs parsley, chopped
250gms of egg noodles (I use san remo)


Method:
1. Preheat oven to 200oC
2. Place chicken on baking sheet lined with baking paper.
3. Brush chicken with olive oil and sprinkle GENEROUSLY with salt and pepper.
4. Bake for 30-40 minutes.
5. Let chicken cool and remove meat from bones. Keep skin and bones. Set aside.
6. In a large stock pot add all the broth ingredients including chicken skin and bones.
7. Cover with enough water just until everything is submerged. Do not fill pot with water.
8. Bring to a boil. Reduce heat. Cover and simmer for 1 to 1½ hours.
9. Use a slotted spoon to remove and discard the broth ingredients.
10. Strain broth through a fine strainer.
11. Add salt, pepper and poultry seasoning to season the broth. Taste after each addition.
12. Set aside.
13. Coat the bottom of the stock pot with olive oil ad sauté the broth ingredients (onion, celery and carrot) until the onions are semi-translucent.
14. Add in the garlic.
15. Pour in the broth and bring to a boil.
16. Add egg noodles and parsley cook for 6-8 minutes or until al dente.
17. Remove from heat and add in the chicken.
18. Serve and enjoy.

Freezes well for up to 3 months.

I would love some feedback about whether this can be improved. I hope you enjoy.