I tried my hand at a fabulous Chicken Noodle Soup this weekend and thought I’d share the recipe and my 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)
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!
- Make up your amount of stock in a large, deep pan and add the garlic (pressed or sliced, either or).
- Add the chicken breasts to the stock whole and leave on the heat for 20 minutes until the chicken is tender.
- Remove the chicken from the stock, place on a surface and shred between two forks into small pieces.
- Add chicken back to stock along with the vegetables, any spices and bring back to the boil.
- 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.
- 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!