Chicken noodle soup

Making the most of our 70 day slow grown whole chicken, Sam shows you how to break it down into a chicken stock then build it back up into a chicken noodle soup. Rich in vitamins and minerals, homemade chicken stock helps to soothe the body with heat, hydration and nutrients.

Great value, carcass-balancing and delicious when paired an extra squeeze of lime, our warming soup helps you to use leftover chicken carcass and bones to create a flavoursome weeknight dish.

3 hours 30 mins

4

Medium

• Field & Flower Whole chicken with giblets (1.5kg)
• 3 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 white onions, roughly chopped
• Bulb of garlic, halved
• Cooking oil, drizzle
• Salt and pepper, for seasoning
• 2L water (may vary depending on pot size)
• 200g noodles, cooked
• Chilli, finely sliced
• Handful spring onions, finely sliced
• Handful coriander, finely sliced

1. Pre-heat the oven to 200°C/180°C fan/gas mark 6.

2. Butcher your whole chicken, separating the wings, legs and breasts. If you are using a carcass balancing pack you do not need to do this, but you will need to add either chicken breast or legs, if you would like chunks of chicken in your soup, we would recommend using legs as it is much easier to pick off meat from the bone later on.

3. Add the chicken parts including the giblets and neck to a large, deep baking tray, along with roughly chopped carrots, celery, onion and a halved garlic bulb. Drizzle with cooking oil and season with salt and pepper. Then roast in the oven for 30 minutes.

4. Once the chicken and the veg are nicely browned, transfer into a large soup pot, along with any juices at the bottom of the tray.

5. Fill the soup pot with boiling water and simmer. We recommend doing this for around 2 hours but the longer the better (you may need to top the water up throughout this cooking time).

6. Once your home is filled with the warming smells of chicken soup and your broth is properly simmered, remove from the heat.

7. Next, remove the large pieces of chicken (these will be very soft at this point so please do be careful when removing from the stock pot). Pick off any chicken meat and put to one side.

8. Sieve the rest of the broth into a new pan and squeeze the contents in the sieve for extra flavour.

9. Time to build your soup. Add your cooked noodles to the bottom of a deep bowl and place the cooked chicken on top. Then, ladle in a generous amount of the delicious bone broth.

10. For an Asian twist, top with chopped spring onions, chilli and coriander. Voila!