A comforting and easy chicken noodle soup. Also if you don't add the noodles this is great as a chicken stock in other recipes. This is an overnight recipe as i love the clearness of it. if you don't mind it being a bit cloudy by all means skip the cooling overnight.
Ingredients:
1.5kg Chicken with Bones
1 Large Onion, peeled & halved
2 Large Carrots, halved
4 Celery Sticks, Chopped
1 Bay Leaf
175g Vermicelli Pasta
Method:
Put the chicken into a large saucepan with all the veggies and bay leaf with 2.4 Litres of water. Bring slowly to the boil, carefully skim the skum that comes to the top. Turn down the heat and simmer for 2hrs until chicken is tender (when simmering the surface of the liquid should tremble, if it boils your soup will become cloudy). When the chicken is tender remove from the liquid and strip the flesh from the bones. Add the bones back to the liquid and simmer for another half an hour. Strain the soup into a bowl and chill overnight in the fridge. The next day the soup should of set into a jelly with a layer of chicken fat on top. Remove the fat carefully and keep in the fridge to cook with instead of oil. Reheat the soup in a saucepan add the noodles and simmer for 6-8mins until noodles are cooked. Serve hot.
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