Winter Menu || Chicken Noodle Soup

I tried my hand at a fabulous Chicken Noodle Soup this weekend and thought I’d share the recipe and Screen Shot 2015-10-18 at 22.42.31my method. It’s going to be a staple for the Winter months as it was so easy and tasty. In my other half’s own words: “I kind of wish I was ill as I know this would make it so much better!”

You will need:

Boneless, skinless chicken breasts
Vegetable or chicken stock (I used Knorr jelly pots)
Garlic cloves
Chilli powder
Sweetcorn
Mushrooms
Spring onions
Dried spaghetti
Salt and pepper

I used the above vegetables in this instance as it’s what I had to hand, but I’m sure it would work with others such as leeks and carrots for example. I also haven’t added any amounts as it really depends how much you’re making. I used two chicken breasts and about a two litres of stock which was enough for two large dinner portions, the next day’s lunch and then some!

  1. Make up your amount of stock in a large, deep pan and add the garlic (pressed or sliced, either or).
  2. Add the chicken breasts to the stock whole and leave on the heat for 20 minutes until the chicken is tender.
  3. Remove the chicken from the stock, place on a surface and shred between two forks into small pieces.
  4. Add chicken back to stock along with the vegetables, any spices and bring back to the boil.
  5. Take a handful of spaghetti and break into three, then break again if you want smaller noodles. Add these to the broth and leave to cook.
  6. Once the spaghetti is cooked you’re good to go – add some fresh spring onions and serve with garlic bread for a proper winter warmer!

Image: www.xiben.co.uk

 

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