Chicken Noodle Soup

 My go to soup when I'm sick.

Old with a hint of new.

 (my own recipe)

Serves 8-10

Ingredients:

• 2 kg chicken legs
• 1 large onion, chopped
• 2 large carrots, chopped
• 6 celery sticks, chopped
• 300 gr vermicelli pasta
• 2 big garlic cloves crushed(hit once with the knife)
• a piece ginger 3 cm , same with the garlic in size, crushed
• 4 tbsp chopped fresh parsley and extra to serve
• salt and black pepper

Step One

 Put the chicken legs into a large pot (really large 8L) with all the vegetables and parsley. Cover with 4L cold water. Bring slowly to the boil, carefully skimming off any scum that rises to the top. Add salt and black pepper.

Step Two

 Turn down the heat and let it simmer the soup for at least 2h, or until the chicken is tender. Discard the ginger and the garlic from the soup. 

Step Three

 Remove the chicken legs from the soup and strip the flesh off the bones and return meat  to the soup.

(Optional)

• Chill the soup over night. the next day the soup should have set to a solid jelly and will be covered with a thin layer of solidified chicken fat. Carefully remove the fat.

Step Four 

 Add the vermicelli and simmer for a further 6-8 minutes until the pasta is cooked. Taste and season well with extra salt and pepper if needed. Serve piping hot with extra fresh parsley.

Poftă Bună!!!