This is a very simple chicken noodle soup recipe. It’s absolutely perfect with some warm crusty bread but it stands up just as well as a meal in itself. If you find this recipe a little bit plain, try adding a few garlic cloves and a couple of bay leaves just to oomph up the flavour.
- 10 carrots
- 6 sticks of celery
- 1 medium onion
- 500g chicken legs, skinless
- 2 litres of chicken stock
- 350g uncooked egg noodles
Preheat the oven to 220C. Roast the chicken legs with some olive oil for around 30 minutes or until golden. Leave to cool and then shred the chicken from the bone.
Finely chop the onion, celery sticks and carrot and sauté for around 10 minutes or until soft.
Put the veg and chicken into a large saucepan. Cover with the chicken stock.
Add in the egg noodles and heat through for about 15 minutes. Leave to simmer for a further 45 minutes. The broth won’t thicken and it should remain quite clear.
Ladle into bowls to serve.