Chicken Noodle Soup

A nourishing and warming soup is just what you need if you're feeling the winter chills - real comfort food for the soul.

Serving for 6 Persons

Ingredients

For the stock:

1 medium chicken

12 cups of water

1 large handful of celery leaves

1 handful of parsley with stalks

1 bay leaf

3/4 inch (2cm) chunk of root ginger, peeled

8-10 of peppercorns

White stem of a leek, cut into big chunks

1/2 teaspoon of salt

For the soup:

1 table spoon of oil

1 onion, chopped

2 cloves of garlic, crushed

2 stalks of celery, finely chopped

2 carrots, peeled and finely chopped

1 tablespoon of plain flour

A pinch of dried thyme

1 teaspoon of Worcestershire sauce

6 1/2 oz (200g) of fresh noodles or dried noodles

Method

1. Put the chicken in a large pot with the water, celery leaves, parsley, bay leaf, ginger, peppercorns, leek and salt and simmer gently for 1 1/2 hours. Remove the chicken and set it aside. Strain the stock through a sieve into a jug. Discard the cooked vegetables and leave the stock to settle.

2. When the stock has settled and the fat has risen to the surface, skim the fat from the top with a large metal spoon. Alternatively, you can chill the stock until the fat has set and then just lift it off with a spoon.

3. Heat the oil in a pan and gently fry the onion, garlic and vegetables until they start to soften. Then, stir in the flour and gradually add the skimmed stock, stirring continuously to prevent lumps from forming. Add the thyme and Worcestershire sauce and bring to a simmer.

4. While the vegetables are simmering, remove the chicken meat from the bones and chop it up into small pieces.

5. Cut the noodles into fairly short lengths and add to the soup, along with the cooked chicken. Season to taste with salt and pepper before serving.