Chicken noodle soup

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olive magazine

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Recipe by olive magazine

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1. Put the chicken wings into a large pan with the carrots, celery, onion and thyme, and cover with cold water. Bring to the boil, turn down to a simmer and cook for 1½ hours, skimming any impurities from the surface. Strain the broth through a colander, keeping the chicken wings but discarding the veg and herbs. Sieve the broth into a clean pan.
2. Remove the meat from the wings when they've cooled a bit (discard the skin and bone), add back to the broth and re-heat. Cook the pasta in the broth, then add the peas and cook until tender. Season and serve.

Know-how

You can get organic or free range chicken wings from most supermarkets or butchers. They're very cheap and they make a good soup base. You could substitute organic chicken stock, but it's really no effort to make your own. Something about the slurpiness of noodles appeals to everyone.

Per serving

276 kcalories, protein 28.5g, carbohydrate 28g, fat 6.4 g, saturated fat 2.1g, fibre 1.9g, salt 0.18 g

Latest comments and suggestions

• Pamela

  31 October 2007

  Pamela rated this recipe

  

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• Lisa Clifford

  28 November 2007

  Lisa Clifford rated and commented on this recipe

  

  very easy, the children loved it!

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• steved3v

  24 September 2008

  steved3v rated and commented on this recipe

  

  I used sweetcorn instead of peas and didnt use the thyme,just through personal taste.i added 2 chicken stock cubes as well.this turned out a very flavoursum soup although 2 nests of noodles was mabe a little bit too much.tasted even better the day after!

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• mama1234

  15 October 2008

  mama1234 commented on this recipe

  tried this yesterday. my husband loved it, so will be making it again.

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Ingredients

• 1kg organic or free range chicken wings
• 2 carrots
• 2 celery sticks
• 1 onion , peeled and halved
• ½ a bunch of thyme
• 2 nests of vermicelli pasta, broken into pieces
• 150g frozen peas

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Serves 4

Preperation and cooking times

Ingredients

• 1kg organic or free range chicken wings
• 2 carrots
• 2 celery sticks
• 1 onion , peeled and halved
• ½ a bunch of thyme
• 2 nests of vermicelli pasta, broken into pieces
• 150g frozen peas

Per serving

276 kcalories, protein 28.5g, carbohydrate 28g, fat 6.4 g, saturated fat 2.1g, fibre 1.9g, salt 0.18 g

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