Chicken Noodle Soup

Warm your soul with this classic Chicken Noodle Soup, brimming with tender chicken, fresh vegetables, and hearty egg noodles. Ideal for cozy weeknight dinners or when you need a comforting hug in a bowl.

• 1 kg whole chicken
• 2 litres water
• 2 medium carrots
• 2 stalks celery
• 1 medium onion
• 2 cloves garlic
• 200 g egg noodles
• 1 tbsp fresh parsley
• Salt to taste salt
• Pepper to taste pepper

Method

1. 1

   Place the whole chicken in a large pot and cover with 2 litres of water.

2. 2

   Bring the pot to a boil, then reduce the heat to a simmer and cook for about 30 minutes.

3. 3

   Remove the chicken from the pot and set it aside to cool slightly. Strain the broth into a separate bowl and discard any solids.

4. 4

   In the same pot, add the diced onion, sliced carrots, chopped celery, and minced garlic to the strained broth. Simmer for about 10 minutes until the vegetables are tender.

5. 5

   While the vegetables are cooking, shred the chicken meat, discarding the skin and bones.

6. 6

   Add the shredded chicken and egg noodles to the pot, cooking for an additional 5-7 minutes until the noodles are cooked through.

7. 7

   Season the soup with salt and pepper to taste.

8. 8

   Serve hot, garnished with fresh parsley.