Chicken Noodle Soup

‘Tis the season to get sick unfortunately. We’re fast approaching winter, it’s getting chilly in the mornings but at least it’s still warm during the day. I’m a big soup fan but they can be quite time consuming to make in order to get the depth of flavour you want. However when you’re sick, the last thing you want to be doing is cooking up a storm for hours just to get that perfect broth.

Alas, I have a possible solution. A lot of the time, simple is best. And for me when I can barely breathe through my nose and I’m coughing up a lung, all I want is a nice flavoursome broth and some carbs. So think – broth and noodles. To make this a bit more substantial, I added in some chicken. Sounds like it’d take hours right? Wrong! I made this delicious soup in 30 minutes. Here’s how you can too.

Chicken Noodle Soup (serves 1)

What you’re going to need

2 cups chicken stock (I used 1 Chicken Stock Pot )

1 cup water

1 small onion (skin on), roughly chopped

1 clove garlic (skin on), roughly chopped

1 small carrot (skin on), roughly chopped

1 teaspoon whole black peppercorns

1 portion dried noodles (I used Chang’s Long Life Noodles but you can use any instant noodles)

a handful shredded BBQ chicken

olive oil

Method

  1. In a medium non stick saucepan on a medium heat, add the olive oil, onion, garlic and carrot. Fry until onions and garlic begin to soften and brown.
  2. Once mixture in the saucepan is fragrant, add the chicken stock, water and peppercorns and reduce to a simmer. Simmer for 25 minutes.
  3. During the last 5 minutes of simmering, cook your noodles as per packet instructions (ideally have noodles that cook in a bowl of boiling water so you can set and forget)
  4. Remove the broth from the stove top and strain your liquid into a heatproof jug.
  5. Add the strained liquid back into the saucepan on a low heat. Add in the noodles and chicken and stir well. Keep on the heat for 2 minutes and then serve immediately.

Chicken Noodle Soup

 

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