Just six ingredients is all you need for this speedy, budget-friendly meal!
Ingredients
- 2 large carrots
- 4 celery stalks
- 4 Steggles chicken drumsticks (see tip)
- 1 large brown onion, peeled, roughly chopped
- 1/2 teaspoon whole black peppercorns
- 2 sprigs fresh flat-leaf parsley
- 1 bouquet garni
- 80g dried vermicelli egg pasta
- Finely chopped fresh flat-leaf parsley leaves, to serve
Method
- Step 1Roughly chop half the carrot and celery. Place chopped carrot and celery, chicken, onion, peppercorns, parsley sprigs and bouquet garni in a large saucepan. Add 8 cups cold water. Place over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until chicken is tender and starts to come away from the bone.
- Step 2Using tongs, remove chicken. Place in a heatproof dish. Cover and refrigerate. Place a fine sieve over a large, heatproof bowl. Strain stock mixture. Discard solids. Cool stock slightly. Cover. Refrigerate overnight.
- Step 3Finely dice remaining carrot and celery. Remove and discard skin and bones from chicken. Chop chicken meat. Remove stock from fridge. Using a spoon, remove and discard fat from surface of stock. Pour stock into a large saucepan. Heat over medium heat. Bring to the boil. Add pasta, carrot and celery. Cook for 10 minutes or until pasta and carrot are just tender. Add chicken. Simmer for 3 to 4 minutes or until chicken is heated through. Ladle into bowls. Sprinkle with parsley. Serve.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1178 kj
Energy
9.2g
Fat Total
2.5g
Saturated Fat
4.5g
Fibre
23.5g
Protein
85mg
Cholesterol
168mg
Sodium
22.4g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You could use chicken thigh cutlets instead of drumsticks.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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