This is another old family recipe. Even just the smell of homemade chicken noodle soup, when it’s cooking, takes me back home. My mum always used to make it and even now whenever I get a Winter cold or am feeling low, it’s the first thing I crave. It’s really cheap and easy to do too.
A chicken carcass left over from a roast dinner
2-3 celery sticks
A handful of mushrooms
Other vegetables of choice if desired
1 pack of noodles
1. Put chicken carcass in a large saucepan with chopped onion, celery and carrots or mushrooms (you can add as many vegetables as you want), fill the pan with water and add a little salt.
2. Cover and simmer on the hob for about an hour, keep checking the water level every 20 mins and top up if necessary.
3. Allow to cool a little then remove the carcass and any loose bones. You should find any additional chicken meat will easily come off the bones.
4. Add noodles and simmer for a further 5 mins. (I use a supermarket’s own noodle pack but mum used vermicelli, and as you can see from this photo you can even add a bit of pasta instead if you run out of noodles.)
And that’s all there is to it. It’s so quick and easy to make and can be kept in the fridge and reheated the next day if required.
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