Chicken Noodle Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 onion, chopped
- olive oil
- 2 carrots, chopped
- black pepper
- salt (optional)
- salt and black pepper
- for the soup:
- 1 onion, finely chopped
- fresh italian parsley
- 2 cloves of garlic finely chopped
- 1 carrot, finely chopped
- for the soup base:
- 1 roast chicken carcass
- 2 teaspoons of italian herbs
- 1 parsnip, finely chopped
- 80 g of uncooked spaghetti broken in half (use spaghetti squash, spiralled zucchini or another alternative to make this gluten free)
- some leftover cooked chicken (i saved some meat fr
- Carbohydrate 10.9392474529199 g
- Cholesterol 0 mg
- Fat 0.16830202071376 g
- Fiber 1.08411939137097 g
- Protein 0.378421893201758 g
- Saturated Fat 0.0250318011118478 g
- Serving Size 1 1 Serving (75g)
- Sodium 3623.5512740687 mg
- Sugar 9.85512806154891 g
- Trans Fat 0.0311104187448316 g
- Calories 45 calories
Drizzle a large pot with a little olive oil over a medium high heat, add the onion, carrots, garlic and Italian herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot. Cover with 2 litres of water and season well with a little salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 1-1½ hours. Drain the soup base over a sieve, so that you just have the liquid/stock and set aside. Clean pot and drizzle with some more olive oil, add the onion, carrots and parsnips and fry till softened and lightly golden. (I like to add a parsnip into my soup as I find it gives a lovely flavour) Add in the homemade stock and bring to a boil, reduce heat to low, cover and simmer for about 1 hour, until veg is tender. For the last 20 min of cooking time, add in the cooked chicken and spaghetti. Season as needed and garnish with chopped Italian parsley. Divide among bowls and enjoy!!
