Chicken Noodle Soup
Serves: 6
The Soup
  • 1.5 litres chicken stock, below
  • 1 parsnip, diced
  • 1 carrot, diced
  • 250g pappardelle
  • shredded chicken (from making the stock below)
  • sea salt
  • pepper
  • chopped fresh flat-leaf parsley, to serve
Chicken Stock
  • 1 x 1.5kg chicken
  • small handful fresh parsley
  • 3 sprigs fresh thyme
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 teaspoon whole black peppercorns
  1. Prepare the chicken stock and chicken (see below).
  2. Put the chicken stock in a saucepan over a high heat. Add the vegetables and cook for about 10 minutes, until they are just tender.
  3. Add the pasta and cook for another 5 minutes (or until al dente), adding the shredded chicken for the last minute to heat through. Season with salt and pepper and scatter with parsley to serve.
Chicken Stock:
  1. Rinse the chicken inside and out and pat dry. Put the chicken in a stockpot with the rest of the ingredients and 2.5 litres of cold water. Bring almost to boiling point, then reduce the heat to low and keep the stock at a steady simmer for 1½ hours, skimming any froth from the surface after the first 5 - 10 minutes.
  2. Lift out the chicken and strain the stock to get rid of the herbs and vegetables. Place the stock in the fridge to cool.
  3. Once cool skim any fat from the top of the stock. Let the chicken cool slightly, then discard the skin and shred the meat.
Recipe by Villiers Brown at