Chicken Noodle Soup
Member recipe

Chicken Noodle Soup

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Serves 2

Quick and easy aromatic chicken noodle soup

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  • 1 whole chicken thigh
  • 1 large carrot sliced thickly
  • ½ parsnip cut in 4
  • Small onion cut in half widthways and sealed
  • 1.5l boiling water
  • Bunch of lovage tied with a string (about 3 stems with leaves, can be substituted with celery)
  • Noodles or small cut pasta
  • Salt to taste
  • Chopped parsley to garnish


    1. Rinse the thigh well, place in a pot and pour 1.5l of boiling water and bring to boil.
    2. Once boiling add the carrot, the parsnip, salt and the lovage and continue to boil for 40 minutes.
    3. To seal the onion heat a frying pan dry (no oil or butter) and place the onion cut side down. Press the onion down and leave on the heat till turns dark brown.
    4. After the soup boiled for 40 minutes, add the onion and boil for another 20 minutes.
    5. Once finished boiling remove the onion, the parsnip and the bunch of lovage. Take the thigh out and peel the meat off the bone. Place the meat in 2 bowls with noodles and pour the stock over including the carrots, garnish with chopped parley and sprinkle with pepper.

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