Chicken Noodle Soup Recipe

Ingredients
2 large carrots
4 celery stalks
4 Steggles chicken drumsticks (see tip)
1 large brown onion, peeled, roughly chopped
1/2 teaspoon whole black peppercorns
2 sprigs fresh flat-leaf parsley
1 bouquet garni
80g dried vermicelli egg pasta
Finely chopped fresh flat-leaf parsley leaves, to serve

Method

Step 1. Roughly chop half the carrot and celery. Place chopped carrot and celery, chicken, onion, peppercorns, parsley sprigs and bouquet garni in a large saucepan. Add 8 cups cold water. Place over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until chicken is tender and starts to come away from the bone.

Step 2. Using tongs, remove chicken. Place in a heatproof dish. Cover and refrigerate. Place a fine sieve over a large, heatproof bowl. Strain stock mixture. Discard solids. Cool stock slightly. Cover. Refrigerate overnight.

Step 3. Finely dice remaining carrot and celery. Remove and discard skin and bones from chicken. Chop chicken meat. Remove stock from fridge. Using a spoon, remove and discard fat from surface of stock. Pour stock into a large saucepan. Heat over medium heat. Bring to the boil. Add pasta, carrot and celery. Cook for 10 minutes or until pasta and carrot are just tender. Add chicken. Simmer for 3 to 4 minutes or until chicken is heated through. Ladle into bowls. Sprinkle with parsley. Serve.