24th April, 2020
That one soup we can never get bored of, no matter how often it's cooked at our house - our family including all generations always enjoys it. A traditional Sunday dish in our household, or just a started before the roast. Perfect on a cold rainy day to keep you nice and warm, and even on a hot and sunny day as a light meal - in the form of a soup.
You will need:
+ 3 chicken legs +
+ 3 carrots, parsnip, celery, 1 onion, fresh parsley +
+ noodles +
+ salt and pepper +
+ 1 chicken stock cube +
How to make it?
Wash chicken and cover with 2,5 litres of water in a medium pot. Add chicken stock cube, salt and bring to boil on a medium heat. Peel onion and place directly on the stove over a high heat for 10 minutes occasionally turning so that it is evenly burned on each side. This is what really gives this soup the flavour. Place onion, washed parsnip and celery into the pot and simmer for up to an hour. I only use onion, celery and parsnip for the flavour, it is not served it with the soup. In the mean time wash, peel and cut carrots into slices or squares, chop up parsley. Add carrots, pepper and more salt if required to the pot and simmer for additional 10-15minutes. In a separate small pot, bring salted water to boil and cook noodles until tender. Drain and rinse with cold water for couple of minutes.
That's it! All ready to serve. Place noodles in a bowl, cover with the hot chicken stock, with carrot and sprinkle with fresh parsley. If you're a meat fan peel the chicken of the bone and serve it together, enjoy!
