Halal Chicken Noodle Soup With Fresh Herbs Recipe

About this recipe

A comforting and flavorful chicken noodle soup made with halal chicken, fresh vegetables, and aromatic herbs. Perfect for dinner and ideal for those seeking a wholesome solution.

Ingredients

• 25 g Parsley
• 400 g Delichic Raw Chicken Stock Broth
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. In a large pot, combine 1.5 liters of chicken stock and 500 g halal chicken breast. Bring to a boil, skimming off any foam that rises to the top, then lower to a simmer. Skim any remaining foam, then add half of the chopped onion, carrot, celery, along with 1 sprig of parsley. Cook at a gentle simmer for 30 minutes.
2. 2. After 30 minutes, remove the chicken carefully to a plate to cool and strain the broth to remove the cooked vegetables. Return the broth to the pot and taste for salt. Start a second pot of boiling water to cook the noodles. When the chicken is cool, separate the meat from the skin and bones and shred it. Place the shredded chicken in a small bowl and ladle some hot broth over it to keep it moist.
3. 3. Add the remaining chopped onion, carrot, and celery to the broth. Simmer for an additional 15 minutes, until the vegetables are soft.
4. 4. In the meantime, cook 150 g egg noodles in boiling salted water until tender. Drain and set aside.
5. 5. Add the cooked noodles, shredded chicken, and its broth back into the pot. Taste for seasoning and adjust as needed. Ladle the soup into bowls and garnish with 2 tbsp chopped fresh parsley.