Chicken noodle soup – a home remedy for the common cold


1 tblsp olive oil

2 bone-in, skin-on chicken breasts (season both sides with salt and pepper)

1 large onion, diced

3 large carrots, peeled and sliced

3 celery stalks, sliced

2 litres chicken stock (watch the video below)

1 bay leaf

A few sprigs of thyme

Salt and black pepper to taste

1 cup pasta (tagliatelle broken into smaller pieces)

2 tblsps chopped fresh flat-leaf parsley

Heat olive oil in your stock pot over medium heat. Add chicken, skin side down and cook until browned, about 3 to 4 minutes. Flip and cook another 2 minutes. Remove from pot and add onions, carrots, and celery. Saute for 2 minutes, using a wooden spoon to loosen (deglaze) browned bits on the bottom of the pot. Season with salt and pepper. Pour in stock, bay leaf, and thyme. Bring to a low boil, and reduce heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes. Remove chicken. Remove and discard skin. Shred meat with a fork, discarding bones. Return to pot and add pasta. Bring to a low boil and cook until pasta is just done, about 8 minutes. Stir in parsley and serve.

WATCH Gordon Ramsay make homemade chicken stock

Caxton Central

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