Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Chicken noodle broth

Chicken noodle soup

Dry sherry, saffron & sweet ginger vinegar

Chicken noodle broth

1 hr 40 mins

Not Too Tricky

serves 6

About the recipe

One of everyone’s favourite comfort foods. As long as you’ve got a decent chicken, you can't really go wrong. Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar.


nutrition per serving

323

Calories


4.9g

Fat


1.1g

Saturates


3.9g

Sugars


44.1g

Protein


23.8g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

1 celery heart

200g small carrots

100g baby leeks

2 cloves of garlic

200g small onions

5cm piece of ginger

1 x 1.4kg whole free-range chicken

2-3 fresh bay leaves

1 handful of fresh parsley stalks

dry sherry

1 pinch of saffron

optional: sweet ginger vinegar

300g mixed fine pasta shapes

Top Tip

Sweet Yamato Ginger Vinegar from Japan is available online – it adds warmth and depth to cocktails, soups and salad dressings.

Method

One of everyone’s favourite comfort foods. As long as you’ve got a decent chicken, you can't really go wrong. Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar.

  1. Roughly chop the celery heart, peel and trim the carrots and trim the leeks. Peel the garlic, onions and ginger, keeping them whole.
  2. Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Season well with sea salt and black pepper and add enough water to just cover the chicken (about 3 litres).
  3. Bring to the boil, then turn the heat down and simmer for 1 hour.
  4. Remove everything from the pan, leaving only the stock. Throw away the herbs and ginger and once it’s cool enough to touch, shred the chicken.
  5. Bring the stock back to the boil and add a good splash of sherry, the saffron and a splash of ginger vinegar (if using).
  6. Add the pasta and continue to boil until the pasta is al dente.
  7. Return the chicken and vegetables to the pan and simmer over low heat until they are warmed through.

Tags

Recipes you may like

related features