Chicken and noodle soup
1 / 1
22 people made this
About this recipe:
This chicken and noodle soup has citrus undertones from the lemon zest and refreshing hints from the mint. It's light enough to serve for lunch or as a starter for dinner.
1 whole bone-in chicken breast, with skin
1 onion, cut into thin wedges
4 sprigs fresh parsley
1/2 teaspoon lemon zest
1 sprig fresh mint
1.5 litres chicken stock
20g spaghetti, broken into smaller bits if preferred
2 tablespoons chopped fresh mint leaves
salt to taste
1/4 teaspoon freshly ground white pepper
- In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest and mint sprig until done, about 35 minutes.
- Remove the breast, cool, then strip off the meat and cut into thin strips.
- Strain the stock, return to the saucepan and bring to the boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
- Remove from heat, stir in chicken. Ladle into soup plates and top with lemon slice and mint leaf.
Write a review
Click on stars to rate