One of my all time favourite dishes is chicken noodle soup. Or any soup for that matter. Hearty, warm and comforting – a bowl of soup can really turn an “S” word- kind of day around. It has a therapeutic way of recharging your insides like nothing else.
This recipe was made with double the love. It’s filled with my mom’s savoury, slow-roasted chicken and was simmered to perfection in my new Le Creuset | Round French Oven. The ingredients are simple, easy and no fuss.
4 chicken legs (roasted in oven)
2 large, peeled onions
3 quartered, large carrots
3 quartered, celery stalks
3 bay leaves
1 carton of vegetable stock
6 cups of water
pepper to taste
1 tbsp of olive oil
1 tsp of dried thyme
- Fill a large pot with water and vegetable stock. Add onions, carrots, celery, bay leaves, thyme, pepper and olive oil. Bring to a boil over low to medium heat.
- Let stock simmer gently for and hour and a half.
- Take your pre-roasted chicken and tear into large chunks. You can make the pieces as small or as big as you like. Add the chicken to the stock and simmer for another hour.
- At this point, you can add noodles or pasta. I like to cook the pasta separately if I do.
I don’t add any extra salt to the pot for this recipe. Your chicken is already seasoned and so is the vegetable stock-be sure to add as much or as little black pepper as you like. Serve with soda crackers or crusty bread. It is the perfect recipe to use up leftover chicken and makes for a great re-heat, quick dinner the next day.