CHICKEN NOODLE SOUP
A wonderful tasty chicken noodle soup, with a little more substance from the noodles.
This is a great, healthy soup to make.
For children you can vary the pasta shapes or it makes a tasty starter to a main course.
1 medium chicken, cleaned
2 sticks celery, including the leaves
salt, ground pepper
1/2 teaspoon oregano
4-5 tablespoons olive oil
approx. 100g angel hair pasta or
other very thin fine pasta
Clean the chicken inside and out.
Place the chicken in a large stock saucepan and add water to cover. Generally the rule is 2 teacups water per person plus 2 to 4 cups more, but at least ensure the chicken is well covered with water.
Peel the carrots, cut into 4 or 5 lengths and add to soup.
Cut the celery into 4 or 5 lengths and add to soup, along with the leaves, finely chopped.
Peel an onion and quarter and add to soup.
Add to the soup, oregano, olive oil, ground pepper and a good serving of salt - about 1/4 tablespoon salt.
Bring to the boil, skim off any froth that appears on the surface for 4-5 minutes, then cover and simmer for about 1 1/2 hours or until the chicken comes away from the bone.
Once ready, remove the chicken and place on a plate.
Strain the chicken stock to get rid of the vegetables and any bones etc in the soup and return the liquid to the saucepan.
Add the angel hair pasta to the chicken soup. You can use any type of small thin pasta shapes or noodles.
Simmer for 5 or 10 minutes or until the pasta is cooked. Take the saucepan off the heat.
In the meantime, pull the chicken away from the bone and cut up into small pieces.
Return the diced up chicken to the chicken noodle soup.
Kali Orexi - Bon Appetit
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