Wednesday, April 4, 2018

Chicken Noodle Soup



A super comforting, simple and delicious soup. Huge winner in this house.

Chicken noodle soup
Serves 6 with lots of leftovers


  • 500g chicken breast
  • 1 brown onion diced
  • 4 garlic cloves crushed
  • 3 medium carrots chopped
  • 4 celery stalks chopped
  • 2 cups frozen peas and corn mix
  • 3 sprigs fresh thyme
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon Vegeta chicken stock powder
  • 2.5 litres of water
  • 250g of dried spaghetti broken up into 1 inch pieces
  • Olive oil
  • Black pepper for seasoning

1. Fry onion, garlic, celery and carrot in olive oil in a large pot over high heat until it starts to soften. Add water and bring to boil. Stir in chicken stock powder and herbs and season with pepper. Simmer with the Lid on for 20 minutes.
2. Place chicken breasts in soup and allow to simmer for a further 15 minutes or until cooked all the way through. Take out and put aside. 
3. Add peas and corn and bring back to boil. Add pasta and boil per packet instructions. Shred or dice chicken and add back to soup just before pasta is cooked. Serve.

xo Bec

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