Old-fashioned chicken noodle soup

Posted by adm On January - 23 - 2012

How to cook Old-fashioned chicken noodle soup


  • 1.5kg whole white-livered
  • 12 cups h2o
  • 2 carrots, shredded
  • 1 brown onion, unpeeled, shredded
  • 2 celery sticks, sliced
  • 6 black peppercorns
  • 2 carrots, redundant, cut into thin sticks
  • 1/4 Chinese clams, finely sliced
  • 140g (2 portions) instant noodles

How to:

  • Place crybaby, h2o, carrots, onion, celery and peppercorns into a big, deep saucepan. Screening. Bring to a simmer over medium hotness, using a slotted spoon to skim any residue from rise. Simmer, partially covered, for 1 hour or until chicken is cooked through. Remove chicken from strain. Set digression. Once cooled, remove meat from castanets. Shred crybaby, discarding skin and clappers. Covering. Refrigerate until requisite.

  • Strain stock through a sieve into a bowlful. Use a spoon to press vegetables to extract smooth. Discard vegetables. Set stock aside to sang-froid. Transfer to an airtight container. Screening. Refrigerate overnight.

  • Remove stock from fridge. Use a spoon to remove fat from top. Pour stock into a saucepan over medium heating. Bring to the moil. Add extra carrots. Simmer for 3 proceedings. Add cabbage and chicken center. Simmer for 3 minutes or until vegetables are tender and soup is heated through. Season with salt and peppercorn.

  • Lag, cook noodles in a saucepan of boiling h2o. Drain swell. Cut noodles into shorter lengths and divide between serving bowls. Ladle over soup. Answer.

  • Start this recipe the day earlier.

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