Chicken noodle soup

Ingredients

• Parsley

  Raw

  3 tbsp or 11g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  1 thigh, bone removed or 94g

• Onions

  Raw

  1 large or 150g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Pepper

  Spices, black

  1 tsp or 2g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Vermicelli

  Made from soy

  1 cup or 140g

• Water

  Plain, clean water

  12 cup or 2.84kg

Directions

1. Chop up the onion, celery, carrots, and leek. Also chop up some of the parsley (to make 2 tbsps).
2. In a large saucepan over medium heat, combine the chicken, onion, leek, celery, carrot, pepper, bay leaves, parsley sprigs, and water.
3. Bring to a boil, and using a slotted spoon or strainer, remove any scum/junk floating on the surface.
4. Reduce heat to low and simmer for 2 hours. Do not cover.
5. Remove chicken thigh from soup and set aside to cool. If the thigh has a bone, remove the bone from chicken (and skin), and chop into small cubes.
6. Add chopped chicken to soup and bring to a boil.
7. Break spaghetti into small pieces (about 2 inches or 5 cm) and add to soup. Reduce heat to medium and cook until spaghetti is tender, or about 10 minutes.
8. Season soup with salt and pepper to taste. Ladle into bowls, sprinkle with chopped parsley, and serve.

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