The Ultimate Chicken Noodle Soup | Cook with Curtis Stone | Coles

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Published 2016-06-02
Learn how to make a soothing bowl of chicken noodle soup, perfect for the colder months. Curtis will show you how to make a delicious soup base from scratch using veggies and a whole chicken for maximum flavour. Full recipe www.taste.com.au/recipes/hearty-chicken-noodle-cab…. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist    • Cook with Curtis Stone  .

Hearty chicken noodle and cabbage soup
20m prep 45m cook 4 servings

1 tsp Coles Olive Oil
4 baby carrots, cut into 3mm thick discs
2 stalks celery, cut into 3mm thick slices
1/2 leek (white part only), cut into 1/2cm pieces
200g Coles Small Spiral Pasta
1/2 wombok cabbage, thinly sliced
1/4 cup fresh parsley leaves, roughly chopped
1/2 brown onion, cut into large chunks
2 baby carrots, cut into 3cm pieces
1 stalk celery, cut into 3cm pieces
1 bay leaf
1.7 kg Coles Whole Fresh Chicken

Step 1: For the stock: heat the oil in a large deep saucepan over medium heat and sweat the onion, carrots, celery, and bay leaf for 5 minutes stirring often.
Step 2: Add the whole chicken to the pan and cover with about 4 litres of water at room temperature.
Step 3: Bring the liquid to a low simmer and cook gently for 25 minutes or until the chicken is just cooked through. Skim and discard any fat that rises to the top of the liquid.
Step 4: Remove the cooked chicken from the stock to a baking tray and let cool slightly at room temperature. Strain the stock through a fine mesh sieve and discard the solids.
Step 5: Once the chicken is cool enough to handle, remove the meat from the bones, pull apart into bite-size pieces and reserve, discarding the skin and bones.
Step 6: For the soup, return the same saucepan to a low-medium heat and add 1 teaspoon of olive oil. Add the carrots, celery and leek and sweat for 3 minutes.
Step 7: Add the stock and bring to a simmer, then pour in the pasta and cook for 5 minutes.
Step 8: Return the chicken to the saucepan and add the cabbage. Continue cooking until the pasta is al dente and the cabbage has wilted for about 5 minutes. Remove from the heat, add the parsley and season to taste with salt and pepper.
Step 9: Ladle the soup into soup bowls and serve.

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All Comments (11)
  • @10_Bit
    A bit off topical question; instead of discarding the chicken skin and put it to waste can we fry it until crispy and add it as garniture on top (such as croutons)?
  • @jamiechisholm2891
    I love chicken noodle soup i had it for dinner. 😗🇦🇺🇦🇷🇧🇪🇧🇫🇧🇬🇦🇹🇦🇪🇦🇨🇦🇩🇦🇸🇦🇪🇦🇹🇧🇬🇦🇫🇧🇭🇦🇬🇦🇼🇧🇮🇦🇮🇦🇽🇧🇯🇦🇱🇦🇿🇧🇱🇦🇲🇧🇦🇧🇲🇦🇴🇧🇧🇧🇳🇦🇶🇧🇩🇧🇴
  • @petrajudd2533
    I use the same technique with the left over carcass of a cooked chook, egg noodles, bok choy and shallots. It’s yummy and makes a whole new meal from one chook!
  • @debbiegardner9723
    You cannot cook/boil a whole chicken in just 25 minutes. Like the recipe
  • @lesleythow9807
    Love how you are concise and clear every step of the way Curtis.thankyou