A generous pot of chicken, vegetables and noodles.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1 whole chicken, about 1.5 kg
- 2.5 litres water
- 2 onions, quartered
- 3 carrots, sliced
- 3 celery sticks, sliced
- 2 garlic cloves
- 1 bay leaf
- 1 tsp salt, plus more to taste
- 150 g small pasta or noodles
- Parsley and lemon, to finish
Method
- Put chicken, water, onions, carrots, celery, garlic, bay and salt in a large pot. Bring gently to a simmer and skim the surface.
- Simmer partly covered for 60–80 minutes until the chicken is tender and at least 74°C in the thickest breast and thigh.
- Lift chicken out. Remove bay and garlic. Pull meat from the bones once cool enough to handle.
- Cook pasta in the broth according to its packet directions. Return chicken meat and heat through.
- Season and finish with parsley and lemon. Cool leftovers promptly in shallow containers and refrigerate.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
