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Chicken Noodle Soup


My boys have grown up enjoying a bowl of this most weeks their whole lives and they absolutely love it! Known as ‘Jewish penicillin’ or nowadays trendy ‘bone broth’. Whatever you want to call it, it is delicious, healthy, comforting and cheap to make. What’s your version?



Serves 6


1 kg chicken drumsticks or a whole chicken.

3 onions - finely chopped

1 celery - finely chopped

4 cloves garlic - crushed

5-7 carrots - peeled and chopped

1 bay leaf

1 tablespoon plain flour

Salt & pepper

200g peas

250g Dried noodles

Spring onions to serve



Colour the seasoned chicken in a large casserole pan. Remove and set aside. Add the onion to the pan and gently soften. Add the garlic, celery carrots and bay leaf to the pan and cook for 5 minutes. Season generously. Stir in the flour and return the chicken to the pan. Cover with water (approximately 2-3 litres, bring to a simmer and cook without a lid for 1 hour 30 minutes - 2 hours. Taste the stock and see if you think it needs reducing. Season to taste. Remove the chicken from the pan and carefully remove the chicken from the bones and return to the soup. Add the noodles, peas and cook for 5 minutes. Finish with the spring onions.

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