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Export 19 ingredients for grocery delivery
Step 1
Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
Step 2
Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
Step 3
Scoop scum off surface once or twice during first 30 minutes.
Step 4
Transfer chicken to pan. Shred meat and discard bones.
Step 5
Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
Step 6
Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).
Step 7
Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.
Step 8
Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
Step 9
Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
Step 10
When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
Step 11
Add chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!
Step 12
Serve soup immediately, garnished with fresh parsley.
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