Chicken Noodle Soup

By Emma Hawkins | June 3, 2018 | Comments 0 Comment

Here’s a nice quick one for soup Sunday! Every Sunday in my house we don’t have the traditional British roast, instead we have soup. It’s kind of a ritual where every leftover vegetable left in the fridge from the week is boiled up and blitzed into a bowl of vegetable soup surprise. This one is a bit more conventional than the ones we have on a normal Sunday lunch, but it’s just as warming and comforting.

Although I said earlier that we don’t have roasts every Sunday, when we do we have roast it’s normally chicken, and it always results in a box of shredded chicken meat sitting in the fridge. This soup is great for leftover roast chicken, and pretty much any left over meat. Just finely slice or shred it and then add it to the soup. By adding some noodles to this relatively light, protein studded soup the whole thing is made into a full, hearty meal, and brings a nice oriental element to the whole thing.

Recipe

Serves 4

Time: 30 minutes

Ingredients

2 Chicken breasts (or chopped chicken thigh)
1 White onion
2 Medium sized carrots
2 Spring onions
1 tbsp Root ginger
1/2 Small red chilli, deseeded
1 Small leek
50g Unsalted butter
1 tbsp Olive oil
1L Chicken stock (or 1L boiling water with 2 chicken stock cubes)
2 balls of Uncooked egg noodles
Salt and pepper to season

Method

Pre-heat the oven to 180˚C. Wrap the chicken in foil and then leave to cook in the oven for 10-15 minutes until just cooked through. Leave to one side for later.
Next prep the veg. Peel and then finely slice the onion and carrots. Then top and tail the spring onions and the leek and finely chop. Take the chilli and chop it finely. Then peel the ginger and then finely grate it.
Put the butter and oil into a pan and leave to melt. Then add the prepped vegetables and fry gently until they begin to brown and soften. Then add the stock and leave to simmer for 5 minutes.
Slice the chicken into strips and then add it to the soup. Leave it all to boil for another 5 minutes and then add the noodles. Leave to boil for a further 8-10 minutes until the noodles are just cooked before seasoning to taste and serving!