You know how in movies and TV shows, whenever someone gets sick with a cold or flu, they always talk about having chicken noodle soup and that it makes you feel better?
Well Mum came home the other day complaining of a sore throat, and that she might be coming down with something. I then looked up the recipe for chicken noodle soup I had pinned on my "Recipes to Try" board on Pinterest, and decided I wanted to make it for her, since I've never had it before, it might help her feel better, and I love egg noodles.
The recipe looked so easy too! And super fast! And I could finally use the chopped celery that's been in the freezer forever! So it was a win all around. I didn't realise quite how much it would make!!! So guess what we're having for lunch the rest of the week?! I don't think egg noodles would freeze so well, so we won't be freezing the leftovers haha.
Serves 4 - 6 (dependent on serving size)
Time: about 20 minutes! :)
2 tablespoons oil
1 onion (I used 2, cos I love onion)
2 tsp crushed garlic
2 medium carrots, sliced thinly
frozen corn kernels
diced celery (optional)
2 tsp dried thyme (or 4 fresh sprigs)
1 bay leaf
2 quarts (8 cups) chicken stock
8 oz (230g) egg noodles
1 & 1/2 cups cooked, shredded chicken
1 tsp salt
- Heat oil in a soup pot, and cook onion, garlic, carrot, celery, thyme and bay leaf until tender/softened (but not brown) - about 6 minutes
- Pour in the chicken stock and bring to a boil
- Add the egg noodles and simmer for another 5 minutes, until noodles are cooked
- Fold in the chicken and simmer for a few more minutes, until heated through
- Taste-test and season with salt as needed
- Stir through frozen corn and stand for a few minutes.
- Serve immediately!
It was pretty tasty, although I cringed when I saw how much stock was used - it reduced down as it cooked, and thickened a little. The celery could have done with a bit more cooking, and in future I'll probably leave it out. However, I'm glad I decided to add the corn kernels, it was a nice extra addition, sweet and juicy. And I LOVED the egg noodles. Delicious, and I enjoyed how they were cooked in the chicken stock, so they absorbed the flavour.
Recipe Inspiration: http://www.foodnetwork.com/recipes/tyler-florence/chicken-noodle-soup-recipe/index.html