SERVES 4
PREPARATION 20 MINS
COOKING 1½ HOURS
1 medium-sized chicken
4 carrots, sliced
2 onions, quartered plus 1 onion, chopped
3 celery sticks, sliced
2 bay leaves
1tbsp vegetable oil
2 leeks, sliced
1 garlic clove, chopped
100g (3½oz) medium dried egg noodles
½tsp fresh ginger, grated
2tbsp flat-leaf parsley or coriander, chopped
1. Place the whole chicken, 2 of the carrots, the quartered onions, 2 of the celery sticks and the bay leaves in a large saucepan or stockpot. Add enough water to cover the chicken. Bring to the boil, skim the top, reduce the heat and simmer gently for 1 hour.
2. Remove the chicken and set aside to cool slightly. Strain and reserve the broth, discarding the solids.
3. Heat the oil in a large saucepan over a medium heat. Add the leeks, garlic, the other 2 carrots, the chopped onion and the last stick of celery, and cook until soft, stirring occasionally. Add 1½ litres of strained broth, bring to the boil, then simmer for 15 minutes.
4. Strip the chicken meat from the bones and break into bite-sized pieces. Add the meat, noodles, ginger, parsley or coriander and simmer for 4-5 minutes, or until the noodles are tender. Season and serve.
FAST FIX
Cheat by using ready-made fresh chicken stock, consommé or Tetra Paks. Omit step 1, then finely chop 3 skinless chicken breasts, add to the soup and cook for 5 minutes before adding the noodles.
TIP
Freeze leftover stock in an ice cube tray, so you can add small amounts to gravy, sauce or risotto.