Because chicken noodle soup is readily digested and jam-packed full of goodness and energy it has long been served to the sick and ailing in order to facilitate a speedy and complete recovery. While the range and types of pasta that can be used in this recipe remain boundless I have elected to use the traditional long and flat Chinese egg noodles.
However; you may substitute them with whatever inspires you at the time. For example; vermicelli, tortellini (small filled pasta that is often shaped into rings) and pasta shells etc all work well. You may find that using more than one type of noodle/pasta further adds to the nutritional value of this dish.
8 Chicken Legs, 8 Celery Sticks, 2 packets of Chinese egg noodles, 2 Carrots, 1 Medium Parsnip, 1 Large White Onion, 1 Bunch each of Parsley and Oregano, 1 Teaspoon Vegetable Extract (I generally use Vegemite), Salt and Pepper and Olive Oil to Cook with.
- Roughly chop half of the onion and cut the other half into thin onion rings
- Roughly chop 1 carrot and 4 of your celery sticks
- Dice the remaining carrot, 4 celery sticks and parsnip
- Finely dice approximately 1 tablespoon worth of parsley
- Finely dice approximately 1 teaspoon worth of oregano
- Roughly chop the remaining parsley and oregano
Cooking the Stock
- Take one large saucepan and add all of the chicken legs, the roughly chopped ½ onion, the roughly chopped carrot and the roughly chopped celery.
- Fill the pot with water so that all ingredients are all fully covered with water and bring to the boil
- Now add the roughly chopped parsley and oregano stirring as you do so
- Next add the vegetable extract or Vegemite. Be sure to stir it in.
- Once the vegetable extract is fully dissolved cover and let simmer until chicken is cooked through. Stir occasionally.
- Once the chicken is cooked remove it from the pot
- Continue simmering the remaining mix for about I hour. Stir occasionally.
- It is now time to remove the pot with the stock from heat and strain into a separate bowl using a pasta strainer. Set to one side, cover and let stand. It is the liquid stock that we will be using. Not to waste the remaining solids we generally mash them up and include them with our dog’s next meal (waste not, want not).
Cooking the Soup
- Peel the chicken meat from the bones. The bones will be going to the dog.
- Add a little olive oil into the now empty saucepan and heat
- Add the ½ onion rings and fry until the onion is soft
- Now add in the chicken meat, the remaining carrot, celery and parsnip and fry for a minute or two
- Add the broth and season to taste
- Stir in the oregano and ½ of your tablespoon of finely diced parsley
- Simmer for another 15 minutes
- It is now time to add the Chinese egg noodles
- Continue cooking until the Chinese egg noodles are cooked
- Reduce the heat and simmer for another 3 minutes
This chicken noodle soup is wonderful when served hot with the remaining parsley sprinkled over the top of each bowl of soup. You may wish to add a dollop of sour cream and some corn chips as you serve.