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.
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
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).