I don’t know why, but cooking chicken noodle soup reminds me of childhood. In fact I know where this memory comes from: mum would cook this kind of soup for us whenever we were sick, or in those freezing cold winter days. It was so much of a comforting sensation, to eat a cup of that warm, hearty soup, after hours of playing in the snow!
- 1 chicken, cut in 4-6 pieces
- 4 cups chicken broth or chicken stock
- 1 parsnip, diced
- 2-3 carrots, diced or sliced
- 1-2 onions, cut in wedges or chopped
- 2 stalks celery, diced
- 2 cups noodles (homemade are the best, but you can find some good ones in shops as well)
- 5-6 sprigs fresh parsley, chopped
- salt and pepper to taste
Put the stock in a pot, add the chicken, salt, onions, parsnip, carrots and half of the parsley. If the stock is not enough to cover the chicken, add water. Bring it to a boil, then reduce the heat and simmer for about 1 hour or until the chicken is tender. Skim the soup from time to time, whenever needed. Take the chicken out of the broth and put it in a large bowl. Discard all vegetables and strain the broth through a sieve.
Remove skin and bones from the chicken and cut the meat into bite-sized pieces. Add the strained broth, salt and pepper. Bring it to a boil, then set the heat to low and add the noodles and the rest of the parsley. Simmer for 10 minutes or until the noodles are done. Serve hot.