Bea’s Chicken Noodle Soup Serves 8 Across the colder months, there is nothing more comforting than the classic Chicken Noodle Soup. Slow-cooked and brimming with flavour, this warming dish will fill your home and heart with cosy, winter comfort. Created by our President and Founder, Bea Tollman, this delicious soup is a Red Carnation classic, and one that we hope your family will enjoy for years to come also. Ingredients: 3x 1kg chickens, halved & quartered (necks, gizzards & feet if possible) 4 large whole carrots 4 stalks of celery 2 medium onions, whole 4 large whole leeks, cut in half 3 bay leaves 8 peppercorns 2 – 3 organic chicken stock cubes 6 sprigs parsley 100g fine noodles, cooked separately Recipe: Put the chicken, carrots, celery, onions, leeks, bay leaf, peppercorns, and parsley in a large saucepan and cover with water. Bring to a boil and add two chicken bouillon cubes. Skim and simmer for about six hours. Strain the soup into a clean pan. Dice a handful of the chicken meat (1cm cubed) and carrot from the soup and set aside. These will be used for garnishing at the end. Return soup to a boil, adjust the seasoning for saltiness, and add another bouillon cube if required. To serve, add a few cooked noodles with a little of the diced chicken and carrots previously set aside. Serve with crusty bread or a crispy, small, chicken pie.
