Ingredients
- 2 tbsp olive oil
- 2 onions, finely diced
- 1 whole free-range chicken (1.2–1.8 kg/2 lb 10 oz–4 lb)
- 2 large carrots, peeled and halved lengthways
- 2 sticks of celery, including the leaves, cut into 15 cm (6 inch) lengths (so they are small enough to fit in the pot)
- 3 tsp sea salt flakes (see note 1)
- 1 tsp cracked black pepper, plus extra to serve
- 1 tbsp apple cider vinegar
- 3–4 litres (3–4 quarts) filtered water (see note 1)
- 100 g (31/2 oz) vermicelli egg noodles
- 2 tbsp freshly chopped flat-leaf (Italian) parsley, to serve
Instructions
- Heat the olive oil in a large, heavy-based pot (large enough to fit the chicken) over medium heat. Add the onion and cook for 3–5 minutes until soft.
- Rinse the chicken (including the inside of the carcass). This creates a clearer broth.
- Place the whole chicken, carrot, celery, salt, pepper, apple cider vinegar and filtered water into the pot. You will need enough water to cover the chicken completely (see note 1).
- Bring to the boil, then reduce the heat to a gentle simmer. Place the lid on slightly ajar, and cook for 11/2 hours or until the chicken is tender enough to easily fall off the bone.
- Using tongs, remove the chicken, carrot and celery from the broth. You can strain the broth if you wish using a sieve but it’s not essential (it will produce a clearer broth but the flavour of the soup will not change).
- Shred the chicken and cut the carrot and celery stalks into bite-sized pieces (discard the celery leaves). Return the chicken, carrot and celery to the soup. Add the vermicelli egg noodles and cook for 10 minutes.
- Serve topped with fresh parsley and an extra crack of black pepper.
Notes
Note 1 – You will need 3/4 teaspoon of salt per 1 litre (1 quart) of water. The amount of water you use will depend on the size of your pot. You need to ensure the chicken is completely submerged with the water. I usually use 4 litres (4 quarts) and add 3 teaspoons of sea salt flakes. If you are using regular, fine-grain table salt, use 1/2 teaspoon salt per 1 litre (1 quart) of water.
Can chicken soup be made in a slow cooker? It sure can! Check out my slow-cooker chicken soup recipe!
MAKE AHEAD
Homemade Chicken Soup can be frozen for up to 3 months. Follow the recipe but do not add the egg noodles. The egg noodles will absorb too much moisture and are best added to the soup once it is defrosted. Thaw in the fridge overnight. Reheat on the stovetop and add the noodles once boiling.
LEFTOVERS
Can be refrigerated for up to 3 days, although the noodles will absorb the broth as the soup sits. Reheat in the microwave. See freezing instructions above. Add store-bought chicken stock or boiling water to loosen if required.
- Prep Time: 10 mins
- Cook Time: 1 hour 45 mins
- Category: soup, chicken soup
- Method: pot
- Cuisine: European