Chicken Noodle Soup

Chicken noodle soup is a long-known remedy to fight colds and strengthen the immune system.

Portions: 2 adults + 2 children
Cooking time: 45 mins preparation, 1 ½ hours cooking time

What's in it: Chicken noodle soup is proven to have an anti-inflammatory effect and contains all the important Vitamins, iron and zinc. Just keep the lid on and don’t let any of the good stuff escape!

Ingredients: 600-800g Organic chicken drumsticks 1 large onion cut in half 3 large carrots (peel and chop 2 for later) ½ Celeriac cut into large chunks (keep a nice piece for later) ½ leek chopped into large chunks 2 garlic cloves cut in half  1 ½ litres of water Salt, mixed pepper corns, 2 bay leaves Optional: Left over herbs e.g. thyme, parsley, ginger ½ cup of frozen peas Egg Vermicelli noodles, broken spaghetti or little pasta shapes (stars, ABC etc.) Chives for garnish

Preparation: Quickly fry the chicken drumsticks in a large casserole. Add onions, 1 carrot and carrot peel, leek, garlic, celeriac. Add water and bring to the boil, add salt, pepper corns, bay leaves and herbs. Cover with lid and simmer for 1 ½ hours until meat falls off the bone. Put stock through a very fine sieve. Take meat off the bones and add to the stock. Note: Use a plastic bag to discard cooked veg and bones. To prepare the soup, add chopped raw carrots, peas to the chicken stock and bring to the boil. Cook noodles in a separate pan. To finish, add noodles to soup and garnish with chives

Adult version: We like it the same way as Max. However, for an Asian twist add ginger root, chilli powder and soya sauce to the stock. Serve with fine Chinese-style egg noodles. Cut carrots with a potato peeler. You can also add soya beans, soya sprouts, mangetout, pok choi or Chinese leaves. Garnish with coriander.

Left over chicken stock can be frozen in ice cubes or used for cooking the next day.