Freezer FILLERS
Chicken noodle soup
This is based on the Jewish chicken soup, a wonderful cure-all that nourishes the soul.
SERVES 6 PREP 10 MINS COOK 1 HR 30 MINS
✱ 1 free-range chicken (about 1.8kg)
✱ 8 black peppercorns
✱ 6 garlic cloves, unpeeled
✱ Small bunch of flat-leaf parsley
✱ 2 white onions, sliced
✱ 2 carrots, peeled and sliced
✱ 2 celery sticks, thinly sliced
✱ 2 parsley roots (or 1 parsnip), peeled and sliced
✱ Small bunch of dill
✱ 300g small pasta or crushed spaghetti
✱ Sea salt
Put chicken in a large stockpot or Add the vegetables and dill, and simmer for a further 15 mins. Remove chicken and veggies from pan with a slotted spoon. Bring soup up to the boil and bubble, uncovered, for 15 mins to intensify the flavour. Allow to cool. Shred meat from the bones of the chicken and return to the soup with the veggies. Add the pasta to the soup and simmer gently until al dente then serve in large bowls.
