Chicken Noodle Soup. Winter Warmer.

Last Friday I made my simple Chicken, Noodle & Vegie Soup & posted some photos on Instagram. The recipe was requested.....so here it is :)

I got this recipe off a friend a few years ago. We went around to their place for lunch & she cooked the soup in front of me so I would remember the recipe easily {yes, I'm a visual learner} :)

I like it, because it contains simple ingredients, it's very easy to make....and perfect for winter!! And because the bits are chunky....you can pick out certain bits for fussy eaters....{aka my 4yr old!}

Ingredients:

• Chicken Drumsticks {I use 6 to feed my family of 4, but you can use more or less}
• Chicken or vegetable stock powder {I recommend Vegeta for this recipe}
• 2 carrots
• 1 parsnip
• 1 suede {I accidentally bought a turnip last week...it was great...not a huge difference really}
• 1 whole {peeled} onion
• 5 garlic gloves
• A pinch peppercorns
• 2 teaspoons of Rock salt
• Fresh Parsley
• Fresh chilli {chopped}
• 1 packet of vermicelli rice noodles
• Water

Steps:

1. Peel carrots, parsnip & suede. Chop into chunks. Peel skin from Garlic Cloves but leave whole. Peel onion but leave whole.
2. Place chicken drumsticks in a large pot and fill with cold tap water, so chicken is covered...about 3/4 of the pot full.
3. Put on stove top; on high.
4. Add rock salt, peppercorns, whole onion, 1 heaped tablespoon of Vegeta Stock powder & 3 garlic cloves.
5. Throw in the chopped vegetables once the water has started to heat.
6. Let it boil on high for 30mins-1hour. {I sometimes add some more water & stock powder if needed as it decreases}.
7. Turn it down, and let it simmer/cook for up to another hour. {I'm casual on the time....as you can eat it as soon as the chicken is boiled through.....or you can let it slow cook for as long as want.
8. 20mins before serving, add the chopped parsley, and any other salt or pepper {if taste requires it}.
9. Boil kettle and in a large bowl, cover the noodles with boiling water. Let them sit to soften for 5-10mins.
10. When you're ready to serve up..... Using a pasta strainer and another large bowl/pot, pour the liquid from the soup, so the liquid & chunks are now separated.
11. Put a large handfull of cooked noodles in the bottom of each person's soup bowl.
12. Using tongs, pick out all the good chunks of vegies & chicken {which will beautifully fall off of the bones & the skin can be left behind} and place into each person's bowl on top of the noodles. 
13. Pour the declicious liquid over the noodles & chunks; into each person's bowl.
14. Serve with cut up fresh garlic & chopped chilli sprinkled on top.

ENJOY!!!! Simple wintery goodness! And it's been perfect soup weather here in Brisbane this week. COLLLLD!