Chicken noo­dle soup

The Saturday Paper - - Food -

– 50g but­ter

– 2 brown onions, peeled and diced finely

– 1 large leek, trimmed and sliced thinly

– 2 gar­lic cloves, crushed

– 2 large car­rots, peeled and diced

– 2 cel­ery stalks, diced

– 2 litres chicken stock

– 2 tsp chopped fresh thyme

– 1 bay leaf

– 250g thin egg noo­dles or soup noo­dles of your choice

– 1 cup cooked chicken meat

– salt

– 2 tbsp finely chopped flat-leaf pars­ley

Heat a large heavy-bot­tomed saucepan and melt the but­ter. Add the onion, leek and crushed gar­lic, cook­ing over a low heat un­til soft (about eight min­utes). Add the diced vegeta­bles, thyme and bay leaf and sauté for a mo­ment or two. Add the stock and bring to the boil.

Turn down to a sim­mer and cook for 15 min­utes, or un­til the vegeta­bles are firm-ten­der. Add soup noo­dles and cook ac­cord­ing to the in­struc­tions rel­e­vant to the noo­dles of your choice (usu­ally six to 10 min­utes). Add the chicken meat to the soup and sim­mer for two min­utes, un­til heated through. Check the sea­son­ing and add salt if nec­es­sary.

Fin­ish with pars­ley and serve.

Wine pair­ing:

NV Bil­le­cart-Sal­mon cham­pagne, Mareuil-sur-Ay, France ($80) – Peter Watt, som­me­lier, du Fer­mier

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