$10 Meals Chicken Noodle Soup — ChefJohnReed -ChefJohnReed

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$10 Meals Chicken Noodle Soup

Posted by John Reed on 6th March 2020

Approx 2 – 4 portions

Shopping List

1 x Medium white onion ($0.47)
1 x Bulb of garlic ($0.50)
1 x Large Chicken Breast ($1.50)
1 x Large Chicken Carcass ($2.50)
4 x Carrots ($0.40)
3 x Celery Sticks ($0.20)
2 x Sprig parsley ($0.50)
2 x Sprigs thyme ($0.25)
Total $6.32‬ (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)

Chicken Stock

1 x Large Chicken Carcass
1 x Medium white onion (Peeled & Roughly Chopped)
2 x Garlic cloves (Peeled & Crushed)
1 x Celery Stick (Washed & Roughly Chopped)
2 x Carrots (Peeled & Roughly Chopped)
1 x Sprig parsley
1 x Sprig thyme
1 x Bay leaf
1500ml/50.7floz x Water

Chicken Breast

1 x Large Chicken Breast (Skin Removed)
1 x Garlic clove (Peeled & Grated)
1 x Sprig thyme

Noodles (Half The Noodles For 2 People)

200g/7oz x Plain/All purpose flour
2 Pinches x Salt
2 x Large Eggs (whisked)
20ml/1 1/2 tbsp x Oil (Your choice)
Water (Add a little if slightly dry)

Carrots & Celery

2 x Carrots (Peeled & Sliced)
2 x Celery sticks (Sliced)
1 x Sprig Parsley (Chopped)


1) Preheat the oven to 180c/350f. Take off the excess fat from the chicken carcass and place into the oven tray. Place the tray into the oven and cook for 40 – 60 minutes until the carcass is golden. While waiting for the chicken carcass, marinade the chicken breast with the grated garlic and thyme, placing into a bowl. Rub the garlic over the chicken breast then cover and place into the fridge. If you’re using a sous vide, vac pack the chicken with the thyme and garlic (without grating). Set the water bath to 65c/150f.

2) Place a large pan onto a high heat with a tablespoon of oil. Once hot add the roughly chopped vegetables & the crushed garlic. Cook the vegetables for 5 minutes until golden. Take off the heat and add the bay leaf, thyme and parsley. Once the carcass comes out of the oven place into the pan. Keep the tray and dab carefully with kitchen roll to remove the excess fat. Place the oven tray onto a medium heat on the stove. Add 200ml/6.7floz water and de glaze the tray stirring with a spoon. Once all the flavour has been pulled up from the tray, pour into the pan. Add the 1500ml/50.7floz of water into the pan and place the pan onto a medium heat to simmer. Once simmering turn down to a low and cook for 2 hours gently.

3) Prepare the carrots and celery. If you want to remove the strings from the celery peel the outside. Place a pan of water on to boil for the carrots to cook for 6 – 7 minutes until slightly soft. Once cooked refresh the carrots until cold water to stop the cooking process and set aside for later.

4) Prepare the noodles by placing all the ingredients (apart from the water) into a mixing bowl. Mix well and add small amounts of water if it is a little dry. Once the dough has bound together cover the dough and allow to rest for 30 minutes. Place a large pan of water on to boil for the noodles. Cut the dough into two and roll each dough out into long rectangles until they are slightly transparent. Be generous with the flour and carefully fold the dough into a book. Folding over again and dusting with flour with each layer. Dust the chopping board with flour and slice the dough with a sharp knife, without crushing down on the dough.

5) If you’re cooking the chicken by sous vide then drop into the water bath for 1 hour and 30 minutes. If you’re cooking by pan preheat the oven to 180c/350f. Once the noodles are sliced and the pan of water is boiling, carefully drop half the noodles into the boiling water by separating them as they drop so they do not clump together. Cook the noodles for 2 – 3 minutes, then drop them into ice water to refresh. Repeat the same process for the rest of the noodles.

6) If you’re cooking the chicken in the oven place a pan onto a medium heat with a tablespoon of oil. Season the chicken breast and place down into the pan once hot. Cook for 5 minutes on each side. Place the chicken into a tray and place into the oven for 30 – 35 minutes. Once cooked take out and allow to rest for 5 minutes. Strain off the chicken stock with a sieve into another pan. Place the pan back onto a low heat. Add the carrots and celery to the broth. Taste and season with natural sea salt. Add noodles to your bowl with the diced chicken and pour the broth over the top. Chop the sprig of fresh parsley and finish with a sprinkle over the top.


If you need more guidance on the dish you can check it out below on YouTube!


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