Chicken, noodle and sweet corn soup
Whole raw skinless chicken
630 bag(s), (Buy 1.4kg)
1 large, coarsely chopped
1 small, coarsely chopped
20 g, (peppercorns)
Fresh flat-leaf parsley
3 g, (3stalks)
1 whole, trimmed, thinly sliced
Canned corn kernels in brine, rinsed, drained
140 g, (angel hair pasta) broken into 5cm lengths
1 tbs, finely chopped
- Place chicken in a large saucepan. Coarsely chop 2 celery sticks and add to saucepan with onion, carrot, peppercorns and parsley. Add enough cold water to just cover chicken and bring to the boil over high heat. Reduce heat and simmer, uncovered, for 1 hour, occasionally skimming any scum or fat from the surface. Carefully remove chicken and set aside to cool slightly. Simmer stock, uncovered, for a further 30 minutes.
- When chicken is cool enough to handle, remove and discard skin and bones. Shred chicken breast meat. Reserve thigh and leg meat for another use (see tip). Strain stock into a large jug. Discard solids.
- Heat oil in same cleaned pan over medium heat. Finely chop remaining celery and add to pan with leek. Cook, stirring, for 5 minutes or until softened. Add 1.5L (6 cups) reserved stock, corn, pasta and shredded chicken breast and simmer, uncovered, for 6–8 minutes or until pasta is tender. Serve sprinkled with chives.