Chicken noodle soup

Name: Chicken noodle soup
Total time: 1 h 40 min
Yield: 6
Ingredients: 1 celery heart; 200 g small carrots; 100 g baby leeks; 2 cloves of garlic; 200 g small onions; 5 cm piece of ginger; 1 x 1.4 kg whole free-range chicken; 2-3 fresh bay leaves; 1 handful of fresh parsley stalks; dry sherry; 1 pinch of saffron; sweet ginger vinegar optional; 300 g mixed fine pasta shapes

Dry sherry, saffron & sweet ginger vinegar

“One of everyone’s favourite comfort foods. As long as you’ve got a decent chicken, you can't really go wrong. Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar. ”

Serves 6

Cooks In1 hour 40 minutes

DifficultyNot too tricky

Jamie Magazine Chicken One-pan recipes Mains Winter warmers

Nutrition per serving

Calories 323 16%
Fat 4.9g 7%
Saturates 1.1g 6%
Sugars 3.9g 4%
Protein 44.1g 88%
Carbs 23.8g 9%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

1 celery heart
200 g small carrots
100 g baby leeks
2 cloves of garlic
200 g small onions
5 cm piece of ginger
1 x 1.4 kg whole free-range chicken
2-3 fresh bay leaves
1 handful of fresh parsley stalks
dry sherry
1 pinch of saffron
sweet ginger vinegar , optional
300 g mixed fine pasta shapes

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Jamie Magazine

By Andy Harris

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Method

Roughly chop the celery heart, peel and trim the carrots and trim the leeks. Peel the garlic, onions and ginger, keeping them whole.
Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Season well with sea salt and black pepper and add enough water to just cover the chicken (about 3 litres).
Bring to the boil, then turn the heat down and simmer for 1 hour.
Remove everything from the pan, leaving only the stock. Throw away the herbs and ginger and once it’s cool enough to touch, shred the chicken.
Bring the stock back to the boil and add a good splash of sherry, the saffron and a splash of ginger vinegar (if using).
Add the pasta and continue to boil until the pasta is al dente.
Return the chicken and vegetables to the pan and simmer over low heat until they are warmed through.