Chicken Noodle Soup
Chicken Noodle Soup
Cooking time: 60mins
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek large, sliced
- 3 cloves garlic chopped
- 2 carrots large, diced
- 4 celery sticks diced
- 1 zucchini large, diced
- 1.3 kg chicken whole raw
- 250 g spaghetti broken in half
- 1 cup parsley leaves chopped
- 2 cups spinach
- crusty bread to serve
- parmesan grated, to serve
Instructions
- In a large pot, heat the olive oil over medium heat. Add the leek and garlic and cook, stirring, for 2–3 minutes. Then add the carrot, celery and zucchini and cook for 5–6 minutes until they start to soften.
- Add the whole chicken to the pot and pour in enough water to just cover the chicken. Bring to the boil, then turn down to a gentle simmer. Place the lid on and cook for about 30 minutes.
- Carefully remove the whole chicken and shred the meat from the carcass.
- Bring the broth to a boil and add the spaghetti. Turn the heat down to medium and cook for 8–10 minutes. Turn off the heat.
- Add the shredded chicken back to the pot as well as the parsley and spinach.
- Serve with crusty bread and grated parmesan.
Nutrition
Calories: 1291kcalCarbohydrates: 22gProtein: 4gFat: 132gSaturated Fat: 39gPolyunsaturated Fat: 28gMonounsaturated Fat: 59gCholesterol: 111mgSodium: 21mgPotassium: 185mgFiber: 2gSugar: 2gVitamin A: 3262IUVitamin C: 12mgCalcium: 31mgIron: 1mg
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