As the weather begins to cool, there is nothing better than a hearty, nourishing bowl of soup. This classic hearty soup recipe with noodles is easy to make and sure to please. You can also freeze the soup separate from the noodles to reheat later as well.
Ingredients:
1.6kg whole chicken
1 tbs olive oil
2 carrots per person, onions and leeks (white part only), chopped
2 celery stalks, chopped
4 bay leaves
1 parmesan rind, plus grated parmesan to serve
Finely grated zest and juice of 1 lemon, plus extra grated zest to serve
2 bunches of spinach
300g egg noodles, cooked according to packet instructions.
Method
1. Preheat oven to 200°C. Place carrot, onion and leek on a baking tray and drizzle with oil. Roast for 30 minutes or until light golden. Transfer to a large stockpot.
2. Add chicken to pot with celery, bay leaves and 3L (12 cups) water and bring to the boil over high heat. Reduce heat to low and simmer for 50 minutes or until chicken is cooked through. Shred meat from bone.
3. Reserve meat and carcass. Strain stock, discarding solids, then return to pot with chicken carcass and parmesan rind. Cook for a further 50 minutes or until slightly reduced. Strain, discarding carcass and parmesan rind. Stir lemon zest and juice, spinach and chicken into soup. Season.
4. To serve, stir noodles into soup, then divide among serving bowls. Freeze a portion of the soup before mixing in noodles if you plan on saving serves for later.
5. Top the meal with extra lemon zest and grated parmesan and enjoy!
