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Bronnie's Chicken Noodle Soup





1 large free-range chicken

4 washed sticks of celery

2 large, peeled carrots or 10 small carrots

4 dried bay leaves

1 large onion, peeled and cut into quarters

Muslin cloth

3 Chicken Stock Cubes or 3 chicken liquid sachets or Nomu liquid Chicken Stock

Thin rice noodles




  1. Place the whole chicken (giblets removed) in a large pot and cover with water.

  2. Add the onions, celery, carrots and bay leaves.

  3. Bring to the boil and once boiling lower the heat to a simmer. Boil chicken for about 2hrs.

  4. Remove the whole chicken and place on a board. Throw away the skin and remove all bones carefully.

  5. Take all of the meat off the bone and ‘shred’ the chicken. Cut up the vegetables into smaller pieces. Place the chicken and the vegetables back into the pot and pour the remaining liquid through a muslin cloth draped over a bowl to remove all the fat in the liquid. Spoon any left over vegetables back into the pot if they are caught in the muslin.

  6. Pour the liquid back into the pot with the chicken and add another 500mls of water with the 3 stock cubes or liquid stock sachets. Remove the bay leaves.

  7. Add the dried rice noodles to the pot and cover.

  8. Simmer uncovered until hot and the noodles are cooked.


Children love playing with chopsticks. My boys loved trying to lift out the noodles with their own chopsticks but have spoons at the ready to scoop up the juice and the chicken pieces!

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