Italian Chicken Noodle Soup
Italian Chicken Noodle Soup
Ingredients
- 3 cups chicken stock
- 1 brown onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 garlic cloves, crushed
- 1 dried bay leaf
- 1.6kg whole chicken
- 80g spaghetti, broken
- 1 tbsp lemon juice
- 1 tbsp fresh oregano leaves
- 1/4 cup fresh basil leaves
Instructions
- 1
Place stock, onion, carrot, celery, garlic, bay leaf and 6 cups water in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken, breast-side down. Cover. Simmer for 1 hour 30 minutes.
90 min - 2
Carefully transfer chicken to a heatproof bowl and set aside to cool slightly. Strain stock into a large heatproof bowl or jug (see note). Discard solids. Return stock to pan. Bring to the boil over medium heat. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender.
10 min - 3
Meanwhile, once chicken is cool enough to handle, remove and discard skin and bones. Using 2 forks, shred chicken.
- 4
Return chicken to soup. Cook for 2 minutes or until heated through. Stir in lemon juice and oregano. Season with salt and pepper. Serve topped with basil.
2 min
