Jae Frew
Ingredients
Method
1.Place chicken and water in a large stockpot over medium heat.
2.Roughly chop 2 carrots, 2 celery stalks and 1 onion, then add to the pot.
3.Add in peppercorns, garlic, parsley, thyme and bay leaf. There should be enough water to just cover the chicken.
4.Bring mixture to the boil, then reduce heat to a simmer and cook until the chicken is very tender – about 1 hour. Check periodically and top up water or skim surface of fat as necessary.
5.Remove chicken and place in a large bowl. Strain stock through a very fine sieve into a large, clean bowl and discard vegetables.
6.Finely slice remaining carrots, celery, onions and leek, then set aside.
7.Remove and discard the skin and bones from chicken, then cut meat into pieces. Set aside.
8.Melt butter in a large saucepan over medium heat. Add in vegetables and cook until onions are translucent – about 7 minutes.
9.Add reserved stock, salt and pepper. Simmer until vegetables are tender.
10.Add in chicken pieces, then stir in egg noodles and cook until tender. Serve soup accompanied with crusty bread.
Note
- To save money, you can buy a frozen chicken and defrost in the fridge overnight before cooking.
