Homemade Chicken Noodle Soup

Ingredients

FOR THE CHICKEN STOCK

• 600g chicken bones, raw.
• 2 carrots, cut in half
• 1/2 onion, unpeeled
• 1 large stalk of celery, with leaves. Cut in half.
• 1 bunch of parsley stems.
• cold water (enough to cover the bones)

FOR THE SOUP

• 2 carrots, peeled and chopped
• 2 stalks of celery, chopped
• 2 chicken breasts
• 2 sprigs thyme
• large handful of parsley, roughly chopped
• 200g fine noodles, broken into small pieces
• salt and pepper to taste
• 1 lemon, juiced

Method

MAKE THE CHICKEN STOCK

1. In a large stock pot, add the chicken bones, carrots, celery, parsley stems, and onion.
2. Cover with cold water so that the chicken bones are just covered.
3. Bring to a boil on high heat and reduce to a low simmer. Occasionally skim off the foam as it forms at the top. Partially cover with lid, and let simmer for approximately 4 -5 hours.
4. Once done, strain the stock into a separate bowl. Discard the bones and vegetables. You should be left with a clear stock.

MAKE THE SOUP

1. Add the chicken stock to a large pot. Then add the chicken breasts and let simmer on medium heat until the chicken is fully cooked. Skim the top occasionally if a foam starts to form on top. Remove the chicken from the stock once cooked.
2. Leave the chicken stock on medium heat and add in the carrots, celery, and thyme. Leave to simmer until the vegetables are softened.
3. Once the vegetables are cooked through, use a fork to shred the chicken, then stir into the soup.
4. Stir in the noodles and leave on medium heat until the noodles are cooked. This will take about 10 minutes or longer depending on your stove.
5. Remove the soup from the heat, and stir in the chopped parsley. Add the lemon juice, then season with salt and pepper.