|Italian chicken noodle soup|
0:20 Prep 1:55 Cook 4 Servings Easy
Super Food Ideas
They say you should eat chicken soup when you're sick. We say eat it any time - it's delicious!
3 cups chicken stock
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, crushed
1 dried bay leaf
1.6kg whole chicken
80g thin spaghetti, broken
1 tablespoon lemon juice
1 tablespoon fresh oregano leaves
1/4 cup fresh basil leaves
Step 1 Place stock, onion, carrot, celery, garlic, bay leaf and 6 cups water in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken, breast-side down. Cover. Simmer for 1 hour 30 minutes.
Step 2 Carefully transfer chicken to a heatproof bowl and set aside to cool slightly. Strain stock into a large heatproof bowl or jug (see note). Discard solids. Return stock to pan. Bring to the boil over medium heat. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender.
Step 3 Meanwhile, once chicken is cool enough to handle, remove and discard skin and bones. Using 2 forks, shred chicken.
Step 4 Return chicken to soup. Cook for 2 minutes or until heated through. Stir in lemon juice and oregano. Season with salt and pepper. Serve topped with basil.