Chicken noodle soup recipe
A truly comforting dish of poached chicken and broken spaghetti in broth.
Note the cooking time does not include poaching the chicken – see here for our best poached chicken recipe.
Ingredients
- 1 whole poached chicken (see intro)
- 30 g butter
- 1 leek, finely sliced
- 2 stalks of celery, coarsely chopped
- 2 carrots, finely chopped
- 1 l chicken stock
- 20 g finely chopped flat-leaf parsley
- 200 g thin spaghetti, broken into 2–3-cm (1inch) pieces
- 6 slices white or brown bread, to serve
- 1 whole poached chicken (see intro)
- 1.1 oz butter
- 1 leek, finely sliced
- 2 stalks of celery, coarsely chopped
- 2 carrots, finely chopped
- 1.8 pints chicken stock
- 0.7 oz finely chopped flat-leaf parsley
- 7.1 oz thin spaghetti, broken into 2–3-cm (1inch) pieces
- 6 slices white or brown bread, to serve
- 1 whole poached chicken (see intro)
- 1.1 oz butter
- 1 leek, finely sliced
- 2 stalks of celery, coarsely chopped
- 2 carrots, finely chopped
- 4.2 cups chicken stock
- 0.7 oz finely chopped flat-leaf parsley
- 7.1 oz thin spaghetti, broken into 2–3-cm (1inch) pieces
- 6 slices white or brown bread, to serve
Details
- Cuisine: Australian
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Remove the skin from the poached chicken and discard, then remove the meat and cut into small pieces. Set aside.
- Heat the butter in a saucepan over a high heat, add the leek, celery and carrots and stir-fry for 5 minutes, or until the vegetables are glossy and the leek is soft.
- Pour in the stock and 1 litre/34fl oz water. Add half the parsley and the chicken and bring to the boil.
- Reduce the heat to medium and simmer for 10–15 minutes, for the flavours to develop.
- Add the spaghetti and cook for another 12–15 minutes until tender.
- Serve hot with the remaining parsley sprinkled over the top and the bread on the side.
This recipe is from Australia: The Cookbook by Ross Dobson, published by Phaidon, £35. Photography by Alan Benson.
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