Chicken soup with fine pasta thyme - best for flavour

Amazing flavour, fast preparation.

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Step 1

Flame chicken wings before cooking to remove any fluff and caramelise lightly fatty areas

Step 2

Flame the wings with kitchen torch to remove fluff and lightly caramelise fatty areas

Step 3

Add wings to a pot with water and boil for 5 min, remove foam

Step 4

Add carrots, bay leaf, thyme, dry veg mix, salt, pepper, and boil for 10 min

Step 5

Add white wine and check if wings are cooked. Add garlick and tur off the heat under mai pot. In a separate pan add 2 portions of soup liquid, add a handful of noodles per portion and cook as per instruction.

Step 6

Don't add noodles to the main pot, as they will swell and will go mushy. Always cook noodles separately.

Step 7

Plate the soup: add cooked noodles, 2-3 wings, some boiled carrots, top with freshly chopped parsley