POLOKWANE – Ah, the old faithful Chicken Noodle Soup.
The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables. Common additions are pasta, dumplings, or grains such as rice and barley.
Ingredients
- 1 x 1.4kg chicken, whole
- 1 x KNORR Chicken Stock Pot
- 2.4l water
- 4 x leeks, roughly chopped
- 1 x Robertsons Bay Leaf
- 4 x sprigs thyme
- 30ml fresh parsley sprigs
- 2 x onions, peeled and roughly chopped
- 3 x celery sticks, roughly chopped
- 1 x sprig fresh rosemary
- 1 x sprig fresh sage
- 12 x white peppercorns, whole
- 50g vermicelli noodles
- corn flour
Method
- Place the whole chicken and the KNORR Chicken Stock Pot in a large pot with the water.
- Bring to the boil, cover and simmer for 20 minutes.
- Add the roughly chopped vegetables and herbs, bring back to the boil, cover and allow to simmer for 40 minutes.
- Strain, place the broth back in the pot and thicken by mixing a little corn flour with some water to form a smooth paste then stir into the chicken broth
- Add the vermicelli noodles and bring to the boil stirring.
- Use the chicken flesh for making chicken mayonnaise sandwiches or a chicken salad
This recipe was supplied by What’s for Dinner.
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