Tuesday, March 27, 2012

Chicken Soup with Noodles



1 X 3 lb (1.3kg) chicken , cut in pieces
2 onions, quartered
1 parsnip, quartered
2 carrots, quartered
1\2 tsp salt
1 bay leaf
2 allspice berries
4 black peppercorns
 43\4pt (3 litres) 
3 oz (85g) very thin egg noodles
sprigs of fresh dill, for garnishing


STEP 1:  In a large saucepan, combine the chicken pieces, onions, parsnip, carrots, salt, bay leaf, allspice berries and peppercorn.

STEP 2: Add the water to the pan and bring to the boil, skimming frequently.

STEP 3: Reduce the heat to low and simmer 1 1\2 hours, skimming occasionally.

STEP 4: Strain the broth through a fine-mesh strainer into a bowl. Cool then refrigerate overnight.

STEP 5: When the chicken pieces are cool enough to handle, remove the meat from bones. Discard the bones, skin, vegetables and flavourings. Chop the chicken meat ad refrigerate overnight.

STEP 6: Remove the solidified fat from the surface of the chilled broth. Pour the broth into a saucepan and bring to the boil. Taste the broth; if a more concentrated flavour is wanted, boil 10 minutes to reduce slightly.

STEP 7: Add the chicken meat and noodles to the broth and cook until the noodles are tender, about 8 minutes (check packet instructions for timing). Serve hot, garnished with dill sprigs.

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