A classic homemade chicken broth with chunky vegetables and rice noodles – a healthy, low-fat lunch or dinner. Garnish with herbs and serve with crusty bread.
Prep time: 30 mins
Cooking time: 1 hr
Total time: 1 hr 30 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 2 free-range chicken legs
- 2 onions, peeled
- 2 large carrots, peeled
- 2-3 sticks celery, trimmed
- 1 bay leaf
- A few sprigs of thyme and parsley
- 2 medium leeks, trimmed and diced
- 125g (4oz) rice noodles
- Parsley leaves, to garnish
- Bread, to serve
- Put the chicken legs in a large pan with one of the onions, one of the carrots and one stick of celery, roughly chopped. Add the bay leaf and thyme sprigs, cover with water and bring just to the boil. Cover and simmer for 45 mins.
- Lift the chicken legs out of the pan and set them aside to cool. Strain the stock and discard the vegetables and herbs. Pour the stock – it should be about 1 litre (1¾ pints) – back into the pan.
- Dice the remaining onion, carrot and celery. Add to the stock and bring to the boil. Simmer for 10 mins, add the leek, and when the stock comes back to the boil, break the noodles into the pan and cook for 8 mins until they’re tender.
- Meanwhile, remove the skin and bones from the chicken legs and shred the meat. Divide it between 4 warm bowls, then spoon the soup over and garnish with parsley. Serve with bread.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.