Chicken noodle soup

by Ed Halmagyi


  • 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


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.

You may also like