Chicken noodle hearty soup

Moushira Abdel-Malek, Tuesday 12 May 2020

Chicken noodle hearty soup
Chicken noodle hearty soup

Serves 6-8



1 whole small good quality chicken

1 large onion (peeled, whole)

1 cup angel hair noodles

2-3 carrots (peeled, chopped) 

1 cup celery heads (chopped)

A handful of fresh basil leaves (finely chopped)

2 chicken bouillon cubes

2 lemons or more (halved)

Bay leaves, cardamom pods, cinnamon stick

Salt (to taste), pepper 



Cook the whole chicken in boiling water with the whole onion, bay leaves, cardamom pods, cinnamon stick, salt and pepper; the usual way of cooking chicken.  Remove chicken when done.  Cover and leave aside to cool off.  Strain broth from aromatic herbs.  Add bouillon cubes, carrot and celery.  Bring to the boil.  Cover and lower heat to medium.  Leave to cook only for ten minutes; then add noodles.  Meanwhile, remove skin and bones from chicken.  Shred chicken meat and use the amount you decide to add to chicken broth.  Bring to the boil; only for a couple of minutes; then sprinkle basil on top.  Remove away from heat.  Pour into serving bowl with lemon halves aside at table and serve.


*A version of this article appears in print in the 14 May, 2020 edition of Al-Ahram Weekly

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