Chicken Noodle Soup

A quick and tasty winter meal for the whole family. Serve with loads of crusty bread. Gremolata is an Italian herb condiment, traditionally served with osso buco. 

Ingredients (serves 4):
  • 85g (1/3 cup) dried yellow split peas
  • 1 tbs vegetable stock powder
  • 1 whole barbecued chicken
  • 2 stalks celery
  • 2 large leeks
  • 80ml (1/3 cup) extra virgin olive oil
  • 4 cloves garlic
  • 1/2 bunch mint
  • 1 lemon
  • 100g vermicelli pasta
  • Crusty bread (optional), to serve

  1. Place split peas in a sieve and rinse well under running water. Place in a large saucepan. Add 2L water and stock powder, bring to a simmer over medium heat, then cook for 20 minutes, skimming froth from the top, or until peas are almost tender.
  2. Meanwhile, strip meat with skin from the chicken and discard bones. Remove skin from meat, finely chop and reserve. Shred meat into chunky strips.
  3. Roughly chop celery and white part of leeks. Heat 2 tbs oil in a saucepan over medium heat. Add celery, leeks and chicken skin, and cook, stirring, for 10 minutes or until soft. Crush 3 cloves garlic into the pan and stir for a further minute or until fragrant. Add vegetable mixture to split pea mixture, even if the split peas are not yet cooked.
  4. Meanwhile, to make mint gremolata, pick leaves from mint, roughly chop and place in a bowl. Zest lemon over mixture and crush in remaining garlic clove. Squeeze over 1/2 lemon, add remaining 2 tbs oil and stir to combine.
  5. Break pasta strands in half, add to split pea mixture and cook for 3 minutes or until al dente. Divide half the chicken among bowls. Spoon over most of the soup, then top with remaining chicken, a little more soup and a spoonful of the mint gremolata. Serve chicken noodle soup with crusty bread, if using.

If you like, buy a barbecued chicken with stuffing for the soup and roll the stuffing into 3cm balls and add to the soup.

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