Chicken Noodle Soup

This one's for you ,Yi, as the weather gets colder.



Chicken Noodle Soup

1 kampung chicken, or free-range chicken
1 large brown onion, diced 1 cm square
2 carrots, diced 1cm square
3 stalks celery, diced 1 cm square
100g short-cut vermicelli pasta
salt and freshly ground black pepper
1 tablespoon chopped parsley

1. Skin the chicken, trim off any fat, chop at the joints and bone the chicken. Leave the bones in big pieces so it'll be easier to remove later. Cut the meat into 2cm cubes.
2. Put bones and meat in a heavy-based pot, add 3 litres of water and the onion and simmer 45 min to an hour.
3. Meantime, in another pot, fry the carrots and celery in butter (or veg oil if you aren't brave) for 8 to 10 min in medium heat. Switch off heat and leave it covered.
4. Remove the bones from the stock and skim off any surface oil. Then add the fried veg and simmer 10 min. Add the vermicelli and the parsley, stir, season with salt and pepper and switch off the heat. Let the vermicelli steep in the hot soup; it will cook. You can re-heat the soup if you want it very hot.

Note: This is a bit of work but hey what's the point of cooking your own chicken soup if you use canned stock? You might as well open a can of Campbell's.