The ingredient of Old-fashioned chicken noodle soup
- 1.5kg whole chicken
- 12 cups water
- 2 carrots, chopped
- 1 brown onion, unpeeled, chopped
- 2 celery sticks, chopped
- 6 black peppercorns
- 2 carrots, extra, cut into thin sticks
- 1/4 Chinese cabbage, finely shredded
- 140g (2 portions) instant noodles
The instruction how to make Old-fashioned chicken noodle soup
- Place chicken, water, carrots, onion, celery and peppercorns into a large, deep saucepan. Cover. Bring to a simmer over medium heat, using a slotted spoon to skim any residue from surface. Simmer, partially covered, for 1 hour or until chicken is cooked through. Remove chicken from stock. Set aside. Once cooled, remove meat from bones. Shred chicken, discarding skin and bones. Cover. Refrigerate until required.
- Strain stock through a sieve into a bowl. Use a spoon to press vegetables to extract liquid. Discard vegetables. Set stock aside to cool. Transfer to an airtight container. Cover. Refrigerate overnight.
- Remove stock from fridge. Use a spoon to remove fat from top. Pour stock into a saucepan over medium heat. Bring to the boil. Add extra carrots. Simmer for 3 minutes. Add cabbage and chicken meat. Simmer for 3 minutes or until vegetables are tender and soup is heated through. Season with salt and pepper.
- Meanwhile, cook noodles in a saucepan of boiling water. Drain well. Cut noodles into shorter lengths and divide between serving bowls. Ladle over soup. Serve.
Nutritions of Old-fashioned chicken noodle soupfatContent: 284.649 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 38 grams protein
sodiumContent: 117 milligrams cholesterol