Regina’s Chicken Noodle Soup

A comforting winter broth made by simmering chicken and vegetables, chilled overnight, and served with vermicelli and butter beans.

Healthy Soup Chicken Comfort Food Winter

Estimated Nutrition

Calories

525

kcal / serving

3150 kcal total

Carbs

47.6g

per serving

285.8 g total

Fat

19.2g

per serving

115.2 g total

Protein

40.1g

per serving

240.5 g total

Cook Time

220

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Beef Stock Cube

GrainsCereals

300

Vermicelli

LegumesPulses

230

Butterbeans

tinned

Meat

whole

Chicken

jointed

NutsSeeds

leaf

Bay Leaf

to taste

Salt

to taste

White Pepper

Other

piece

Chicken Stock Cube

Vegetables

whole

Onion

peeled and left whole

whole

Carrot

roughly chopped

whole

Sweet Potato

roughly chopped

stalk

Celery

trimmed and roughly chopped

whole

Leek

trimmed and roughly chopped

0.5

whole

Swede

roughly chopped

Method

Simmer gently for 3.5 hours, regularly skimming fat from the surface.

Strain the liquid and discard all solids.

Cool the liquid and refrigerate it overnight until it jellies.

Place chicken, vegetables, stock cubes, and bay leaf into a large saucepan.

Fill the pan with water, bring to a boil, and season with salt and pepper.

Reheat the soup to melt the jelly and skim the fat once more.

Boil the vermicelli in salted water until cooked and drain well.

Boil the butter beans for 4 minutes until tender and drain.

Place noodles and beans into bowls and ladle the chicken broth over them.