Chicken Noodle Soup

Ingredients

• Parsley

  Raw

  3 tbsp or 11g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  1 thigh, bone removed or 94g

• Onions

  Raw

  1 large or 150g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Pepper

  Spices, black

  1 tsp or 2g

• Bay leaf

  Dried

  1 leaf or 0.2g

• Vermicelli

  Made from soy

  1 cup or 140g

• Water

  Plain, clean water

  12 cup or 2.84kg

Directions

1. Chop the onion, leek, and celery. Finely chop 2 tablespoons of the parsley, reserving the remaining 1 tablespoon for garnish.
2. Combine the chicken thigh, onion, leek, celery, black pepper, bay leaf, chopped parsley, and water in a large saucepan. Bring to a gentle boil over medium heat.
3. Skim off any foam or impurities that rise to the surface.
4. Reduce the heat to low and simmer uncovered for about 2 hours to develop flavor.
5. Transfer the chicken to a plate and let cool slightly. Chop or shred the meat into bite-size pieces and return it to the pot.
6. Bring the soup back to a boil, add the soy vermicelli, then reduce to a lively simmer and cook until the noodles are tender, about 8–10 minutes.
7. Season to taste with salt and additional black pepper. Ladle into bowls and garnish with the reserved chopped parsley.