Chicken Noodle Soup

Serves 8-10

Time 2 hours

Ingredients

To Make the Chicken Stock

1 whole chicken

1 brown onion, roughly chopped

1 stalk celery, roughly chopped 

1 carrot, peeled and roughly chopped

2 bay leaves

1 bunch thyme

6 cloves garlic, roughly chopped 

1 tbsp fennel seeds 

½ fennel, roughly chopped

To Make the Soup

1 tbsp extra virgin olive oil

3 tbsp butter

1 onion 

3 celery stalks

2 carrots, peeled 

½ fennel bulb

8 garlic cloves 

1 knob ginger

2L chicken broth 

2-4 tbsp miso, depending on taste

Salt and black pepper 

500g vermicelli

6 eggs, whisked

½ cup parmesan, grated

1 bunch of chives, finely chopped

1 bunch of parsley, finely chopped

Method

To make the stock, place the chicken and the rest of the ingredients in a pot. Add cold water until the chicken is covered with 4 cm cold water.

Bring to a boil and simmer gently for 1.5 hours, remove any oil and foam that comes to the surface.

Turn off the heat and allow the chicken to cool for an hour. Remove the chicken from the pot, pull apart the meat from the bones. Strain the stock and set it aside.

To make the soup, process all of the vegetables for the soup in a food processor, or chop into small pieces. 

Add olive oil to a hot pot and saute the vegetables for 5 to 6 minutes, then add butter and miso and stir through. 

Add the stock and bring to a boil. Allow it to simmer for 25 minutes.

Add the pasta to the pot and cook following packet instructions. 

Add the chicken meat and egg whisked with parmesan cheese and stir through with the herbs. 

Serve.