Print
Classic Chicken Soup
There are few things quite as comforting as a hot bowl of soup on a cold day and chicken soup is one of my all-time favourites!
It’s a classic for a reason. It can be jazzed up and taken in so many directions. This recipe is my version of what I’d call a classic American chicken noodle soup. It’s made with homemade chicken stock, which makes all the difference.
- Prep Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
- Category: Chicken, Soups
Ingredients
Scale
For the homemade chicken stock:
- 1 kg full chicken legs or 1 small whole chicken (approx. 1.2 kg)
- 2.5 litres cold water
- 1 large onion, quartered (no need to remove the skins but you can if you like)
- 1 large carrot, quartered
- 1 celery stick, quartered
- 2 tsps fine sea salt
- 2 tsps whole black peppercorns
- 4 dried bay leaves
For the soup:
- 250 g dried pasta (any short pasta)
- 1 large carrot, sliced
- 1 celery stick, sliced
Instructions
- Place the chicken stock ingredients in a very large stockpot or saucepan. Bring to a simmer over high heat, using a spoon to skim off any foam that rises to the surface of the water. Turn the heat down to low, cover with a tight-fitting lid and simmer for 1 hour.
- Carefully remove the chicken from the broth – it’ll be very tender. Let cool for 10 minutes then shred, discarding the bones.
- Strain the stock into a clean pot and season with sea salt, to taste – you want it to be very well seasoned.
- Bring the stock to a boil over medium-high heat. Stir in the pasta and cook for 5 minutes, then add the carrot and celery and cook for a further 5 minutes, or until the pasta is cooked through and the vegetables are tender.
- Remove the pot from the heat. Stir in the shredded chicken. Taste and adjust the salt level, to your liking. Divide between bowls, top with some freshly-ground black pepper and serve.
