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Ingredients
- 4 chicken wings
- 1 small onion
- 1 small carrot
- 1 bay leaf
- 10 peppercorns
- 1tsp salt
- 1 spiral vermicelli noodles or use some noodles from a packet of instant noodle soup
- 4 cherry tomatoes skinned and halved
- 2 spring onions sliced into 1cm rings
- 2 Tbsp chopped parsley
Ingredients
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Instructions
- Place the whole chicken wings in a saucepan. Cover with plenty of cold water and bring to the boil. Skim the froth then add the onion, carrot, pepper corns and bay leaf. Boil on medium heat for 1 hour.
- Remove the chicken wings to a plate. Discard the skin and bones and keep the meat.
- Drain the stock through a sieve into a bowl and discard the onion, carrot, pepper corns and bay leaf. Return the stock to the saucepan.
- Add noodles and tomatoes and cook for 3 minutes to soften the noodles. Stir in the chicken pieces, spring onions and parsley.
- Serve (offer cider vinegar for additional seasoning)
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