Chicken noodle soup

by Ed Halmagyi

Ingredients

  • 1.4kg chicken bones
  • 2 bay leaves
  • ¼ bunch thyme
  • 12 white peppercorns
  • 5L water
  • 500g chicken thighs
  • 2 Tbsp extra virgin olive oil
  • 1 tsp caraway seeds
  • pinch saffron threads
  • sea salt flakes
  • 80g dried fettuccine, broken into small pieces

Instructions

1 Combine the chicken bones, bay leaves, thyme, peppercorns and water in a large saucepan and set over a moderate heat. Bring to a simmer, then cook for 1 1/2 hours, until reduced by 1/4. Strain and set aside.
2 Set the saucepan over a high heat and fry the chicken thighs in the olive oil for 4 minutes, turning often, until lightly browned. Add the poaching liquid, caraway and saffron then simmer for 1 hour, until the chicken is tender and the soup has reduced to 2L.
3 Shred the chicken meat, discarding the bones and season with salt. Cook the pasta according to manufacturer’s instructions until al dente, then mix into the soup and serve.

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