This is one of my favourite soup recipes for winter!
Serving size 6
Soup Ingredients
2 Celery Stalks
1 Carrot
Fettuccine
Parsley
Sea Salt and Black Pepper
Stock Ingredients
1.5kg Whole Chicken
1 Brown Onion
2 Garlic Cloves
2 Celery Stalks
1 Carrot
1 Corn on the Cob
4 Bay Leaves
1 Teaspoon Black Peppercorn
2.5 Litres of Water
Directions
To make the chicken stock, put the chicken, onion, garlic, celery stalks, carrots, corn on the cob, bay leaves, peppercorn and water in a large pan over high heat. Bring to a boil, cover and reduce the heat to low. Cook for approximately 1 hour until the chicken is thoroughly cooked.
Use a spoon to occasionally skim the foam from the surface, and then remove the chicken from the stock once cooked.
Remove the skin from the chicken and discard. Then shred the chicken from the bones and set aside.
Strain the stock and discard all of the vegetables except for the corn on the cob. Shave the corn kernels off and add the kernels to the stock. Throw out the cob.
Return the stock to the large pan and add chopped celery and carrot, fettuccine, shredded chicken, salt and pepper. Cook over high heat for 10-15 minutes until the vegetables are tender.
Top with parsley and serve with a side of Whole Kids Organic Grissini.
