Chicken Noodle Soup Recipe

Ingredients:

900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,sliced
100g/4oz cooked skinless chicken breast, thinly sliced
50g/2oz soup pasta such as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh flat-leaf parsley
salt and ground black pepper

Preparation:

• Put the stock and bay leaf into a heavy pan, and bring to the boil.Add the spring onions and mushrooms to the simmering stock.
• Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
• Add the pasta, cover and simmer for 7–8 minutes.
• Just before serving, add the wine and parsley, heat the soup through
for 2–3 minutes, then check the seasoning and adjust if necessary.
Serve hot.

Chicken Soup Recipe

Ingredients:

1 roast chicken carcass with meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns

Preparation:

• Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
• Add the onion, leek and parsnip,and bring to the boil. While the water is heating, add the whole peppercorns.
• Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
• When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.