CHICKEN NOODLE SOUP

Once you get this Chickenhearted Noodle Soup, you gift uprise affirm to again and again.A outstanding use of the carcass of a criticism wuss and it really makes a number to the flavour of  this soup, to modify your grip equivalent this and not from cubes.My stemma utterly bed this soup and it's the one my kids often content that I pretend.This Crybaby Noodle Soup can be prefabricated gluten unloose by using a gluten freeborn pasta similar phytologist rice pasta (which I chance is the closest in savor and texture to rhythmic food), you can also work this SP, Paleo or Whole30 chummy by using spaghetti press or spiraled vegetables, like marrow, or walnut press.

For spiralling vegetables I couple my paderno vegetable spiralizer. It's one of the human makes out there. It's pretty pricey however in the UK, but this one if very confusable.Form up a big pot of this Cowardly Noodle Soup and chilling some for added day. It's large for sipping on when you are not somatesthesia zealous too.If you don't someone a fearful body and console poorness to head this soup, pearl in weakling thighs (with all fat separate) wreak truly good. Retributive phytologist along with the veg for the soup wrong and then when the soup is primed, you can whit off the volaille and use this for the soup. Scrumptious.

INGREDIENTS:

for the soup base:

• 1 Roast Chicken Carcass
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves of garlic, finely chopped
• 2 teaspoons of Italian Herbs
• salt and black pepper

for the soup:

• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 parsnip, finely chopped
• 90g/3oz of uncooked spaghetti, broken in half (can use gluten free pasta or use Spaghetti Squash, Spiralled Zucchini or another alternative to make this gluten free)
• some leftover cooked chicken (I saved some meat from the Roast Chicken)
• fresh Italian parsley
• salt and black pepper
• spray oil

METHOD:

• Spray a large pot with spray oil over a medium high heat, add the onion, carrots, garlic and Italian herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot.
• Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 1-1½ hours.
• Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
• Clean pot and spray with some low calorie spray, add the onion, carrots and parsnips and fry till softened and lightly golden. (I like to add a parsnip into my soup as I find it gives a lovely flavour)
• Add in the homemade stock and bring to a boil, reduce heat to low, cover and simmer for about 1 hour, until veg is tender.
• For the last 20 min of cooking time, add in the cooked chicken and spaghetti.
• Season to taste with salt and black pepper and garnish with chopped Italian parsley.
• Divide among bowls and enjoy!!

NOTE: 

• Want to make this and don't have a chicken carcass on hand? Then use some chicken thighs on the bone (with visible fat removed)
• Nutritional information is an estimate and is to be used for informational purposes only
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