Basic Chicken Stock &Chicken Noodle Soup
The English Kitchen
The English Kitchen
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Ingredients

  • 1.2 litres or
  • 1 spent chicken carcass, with some meat left on
  • 1 onion, no need to peel (just trim the ends)
  • 1 carrot, no need to peel (just wash)
  • 2 celery stocks, with the leaves
  • the white part of 2 leeks 3 sprigs parsley
  • 3 sprigs thyme
  • about 10 peppercorns 1 tsp sea salt
  • 1 TBS butter
  • 1 medium onion, peeled and chopped
  • 1 stalk of celery, peeled and chopped
  • 1 carrot, peeled and sliced
  • 1 fat clove of garlic, peeled and minced
  • 5 cups hot chicken stock
  • 1 cup of dried pasta noodles
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/2 tsp dried parsley
  • salt and black pepper to taste
  • 1 cup cooked and shredded chicken meat

Instructions

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