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Mum’s Chicken Noodle Soup

Shared by: Vesa
Recipe origin: Macedonia

Despite being the first day of Spring here in Sydney, I’m still freezing! Apparently it’s hitting 25°C today but I’m not holding my breath as all I can see are grey clouds!

If you’re like me and feel the chill or perhaps you’re just feeling a little low, then I guarantee that Mum’s comforting chicken noodle soup will warm you up.

The one thing I need to mention is the unconventional addition of a packet of chicken noodle soup mix. I’m not sure why mum has always included it, as I’m sure it would taste good without, but it tastes so good that I’m not planning on changing a recipe which in my opinion is perfect.

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Recipe

Serves 6-8

Ingredients
4-6 assorted chicken pieces, e.g. wing, neck, drumstick, thigh (with skin and bone in)
1 small onion, peeled and left whole
2-3 carrots, peeled and coarsely chopped
1-2 celery stalks, coarsely chopped
1 (45g) packet chicken noodle simmer soup mix
100 gm vermicelli egg noodles, coarsely broken
Sea salt and freshly ground black pepper
1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped
Lemon to serve

Method
1) Soak chicken pieces in cold water for 30 minutes to remove impurities then discard water.

2) Place chicken in a large pot with onion, celery, carrot and 3 litres of cold water. Bring to the boil over high heat, then reduce heat and simmer for 1 hour. Skim the surface regularly.

3) Remove chicken and set aside. Remove onion, half the celery pieces and discard.
Note: If you prefer discard all the celery.

4) Add chicken noodle soup packet and vermicelli noodles. Bring the boil and turn off heat. When chicken is cool enough to handle, remove skin, coarsely shred meat and add to soup. Add parsley and season to taste with sea salt and freshly ground black pepper.

5) Serve while hot with with crusty bread and a generous squeeze of lemon juice or a drizzle of red wine/apple cider vinegar.

Tip: For a thicker consistency whisk 2-3 eggs with a pinch of salt and slowly incorporate into the soup (the soup should be off the heat to avoid curdling).

4 Comments  |   Add a comment

  1. Vesna Koteska

    Hello
    I just wanted to send you a quick email to let you know that I came across your website recently and think it is just brilliant. Both my husband and I have thoroughly enjoyed reading the recipes. You have done a great job setting everything out and it is a very user friendly website as you navigate your way around the different dishes.
    Being Macedonian I am very familiar with a lot of these dishes and have wonderful memories of eating them with my family. I still cook a lot them for my famiy now (although not as well as mum!).
    I think it is just wonderful that somebody young has actually taken the time and effort to record the recipes for everybody to enjoy and pass on.
    I have actually printed them all out and look forward to working my way through them and experimenting and trying out some of the different ingredients, tips and methods you have described. Keep up the great work and I look forward to revisiting this webpage often.
    Kind regards
    Vesna Koteska

  2. admin

    Thanks Vesna, such a gorgeous comment! I get so excited when I hear how much people like you (and your husband) are enjoying Village Feast. Take care, Suzanna xx

  3. Kelly

    After losing very close friend from Macedonia the one thing I miss is his cooking but finding this recipe has made my day. This was a very easy and very enjoyable dish look forward to trying some more thanks again

  4. Mary

    Hi Suzanna,
    Thanks for your great website. I was born in Australia, and my mum came from Macedonia. I had written down a few of mum’s recipes, but she unfortunately passed away suddenly 5 years ago, and I never got to write down many of the wonderful Macedonian dishes she made. I have married an Aussie and have 3 kids. I look forward to cooking quite a few of the recipes on your website. The photos and recipes, and your blogs have brought back many memories….Thanks again!! Mary

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