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Chicken Noodle Soup

Cummulative Rating

Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

1 large carrot, cut into slices 1/2 inch thick
1 large parsnip, cut into slices 1/2 inch thick
1 large yellow boiling potato, cut into slices 1/2 inch thick
1 large yellow onion, thickly sliced
1 bay leaf
1/4 cup coarsely chopped fresh Italian parsley
1/2 Tablespoon dried thyme
2 cups roasted chicken meat pieces
1-1/2 quart gf chicken stock
Salt and freshly ground black pepper
1 cup fresh fettuccini noodles (Pasta Dough)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Directions

In a large stockpot, combine all the vegetables, bay leaf, parsley and thyme. Add chicken and pour in stock. Bring to a boil over medium heat, skimming away any froth that may form on surface. Reduce heat, cover and simmer gently, skimming occasionally, until vegetables are very tender; 45-60 minutes.

Discard bay leaf. Add fresh fettuccini noodles and simmer for about 5 minutes or until noodles are al dente. Season to taste with salt and pepper and ladle into warmed soup mugs.

Tips

Leave a little time to prepare fresh pasta.

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