FEATURE RECIPE
Chicken noodle soup

Chicken noodle soup

Serves 6



1.6 kg   free-range chicken
1   onion, coarsely chopped
2   carrots, coarsely chopped
3 stalks   celery, coarsely chopped
2   fresh bay leaves
2 tbsp   black peppercorns
100 gm   vermicelli, coarsely broken
1 cup (loosely packed)   flat-leaf parsley leaves, coarsely chopped
¼ cup   finely chopped chives
To serve:   crusty bread


1 Place chicken in a large pot with vegetables, bay leaves, peppercorns and 3 litres of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 1 hour. Season to taste with sea salt and freshly ground black pepper. Strain liquid into a clean saucepan and discard vegetables. When chicken is cool enough to handle, remove skin, coarsely shred meat and refrigerate until required.
2 Bring chicken stock to the boil, add vermicelli and simmer for 8 minutes or until tender, add chicken meat and herbs and season to taste. Serve with crusty bread.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles

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