Ingredients
- 1.25 kg (2 lb 12 oz) chicken wings
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 bay leaf
- 1 thyme sprig
- 4 parsley sprigs
- 45 g (1 1/2 oz) dried fine egg noodles
- 1 boneless, skinless chicken breast, finely chopped
- snipped chives, to serve
Method
1. Rinse the chicken wings and place in a large saucepan with the celery, carrot, onion, bay leaf, thyme, parsley, 1 teaspoon salt and 2 litres (68 fl oz/8 cups) of water. Bring to the boil slowly, skimming the surface as required. Simmer, covered, for 1 hour. Allow to cool slightly, then strain and discard the chicken and the vegetables.
2. Cool the stock further, then cover and refrigerate for at least 1 hour, or until fat forms on the surface of the chilled stock that can be skimmed off with a spoon.
3. Place the stock in a large saucepan and bring to the boil. Gently crush the noodles and add to the soup. Return to the boil and simmer for 8 minutes, or until tender. Add the chopped chicken and simmer for a further 4-5 minutes, or until the chicken is cooked through. Serve topped with the chives.
