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1 clove of Garlic
1/2 medium Onion
1 Tbsp Fennel seed
2 Organic free range Chicken Drumsticks
1 Lt Water
1 serve of spaghetti
Mint to garnish
Chop your chilli, garlic, and onion and sweet down in a pan along with your fennel seed. We used coconut oil to do this but another oil or butter would also work. When your onion is wilted and soft add your Chicken drumsticks. Make sure they get a bit of colour before adding your water.
Then everything simmer away with a lid on until chicken meat is cooked and starting to fall off the bone. At this point remove the chicken and add your noodles (we used spaghetti). Cook until ready.
Pull the meat off your chicken drumsticks and add back into the broth – plate and serve.
Music by Jai Pyne
© Bondi Harvest 2014