Korean Pickled

Chicken Noodle Soup with Crispy Chicken Skin

A simple & delicious flavorful soup made with chicken and vegetables seasoned with Custom Culinary® Chef’s OwnTM Chicken Seasoning Powder.

What You'll Need

Amount Ingredients
500 g Whole Chicken Leg with Skin (2 whole legs)
30 g Extra Virgin Olive Oil 
150 g Carrots (Diced)
50 g Celery (Diced)
150 g Onions (Diced)
50 g Bacon (Chopped)
5 g Celery Leaves (Roughly chopped)
5 g Thyme Sprigs (Tied together with kitchen twine)
20 g Garlic (Chopped)
30 g Custom Culinary® Chef’s OwnTM Chicken Seasoning Powder
1.5 l Water
300 g Chifferi Rigati Pasta (Cooked)
  Crushed Black Pepper to taste


  1. Remove the chicken skin out of chicken legs, spread it flat on a greased pan and bake in a pre-heated oven at 180°C for 15 minutes till it crisps up.
  2. Remove and keep aside.
  3. Cut the deskinned chicken legs into 4 pieces. Cut all the vegetables as required & keep aside and boil the pasta, keep aside.  
  4. Heat the extra virgin olive oil in soup pot, add the chicken a brown gradually both the sides for approximately 5 minutes in medium heat.
  5. Add the diced carrots, celery and onion to the same pot, saut√© for 3 minutes in medium heat.  
  6. Add water to the soup pot, 30g of Custom Culinary® Chef’s OwnTM Chicken Seasoning Powder and bring to boil. Add the thyme sprigs to the pot and cook in medium heat for 15 minutes or until the chicken is well cooked.
  7. Remove the chicken out of the pot, let it cool down. Separate the chicken meat out of the bone and pull them to rough shreds using a fork.
  8. Add back the chicken meats and cooked pasta then cook for another 3 minutes.
  9. Remove the thyme sprig, season with crushed black pepper and finish with the fresh chopped celery leaves.
  10. Serve the soup hot garnished with the crispy chicken skin.