Chicken Soup To Go
Print recipe| Serves | 4 bowls |
Ingredients
- 1 Whole chicken leg, skin removed
- 1 Small onion (chopped)
- 1/2 stalk celery
- 1 900 ml (4 cups) unsalted chicken broth
- 1 cup water
- 1 Tsp salt
- freshly ground pepper
- 1/2 - 2/3 cup fresh noodle pasta (cut into 2 inch lengths)
Garnish
- parsley (fresh or dried)
Directions
| Fry the onion in a little bit of olive oil over medium heat, until the onion is soft and translucent. Set aside. | |
| Place the whole chicken leg in a large pot. Add the onion, celery, chicken stock, water, salt and pepper. Bring to a boil and simmer for 20 minutes. | |
|
Remove the chicken leg and celery stock. Cut the chicken meat off the bone and return to the pot. Add the fresh pasta and cook for another 4 minutes or until the noodles are cooked.  | |
|
Skim off any chicken fat that is on the surface. Serve immediately with a garnish of fresh parsley which has been chopped or a sprinkle of dried parsley.  | |
| No Fresh Noodles? | |
| If you do not have fresh noodles, bring a pot of salted water to a boil and parboil some dry noodles until they still have a bite. Drain them and add them to the soup at the stage you would normally add the fresh noodles. | |