Chicken Noodle Soup

Chicken Noodle Soup My boys have literally grown up eating bowlfuls of this, they absolutely LOVE it and so do I. The perfect way to make a meal out of leftovers. If you have roasted a chicken over the weekend, then keep the gravy and boil up the bones to make a delicious stock. If you didn’t, fear not. I often buy budget friendly wings or drumsticks and make the stock and the soup at the same time. No matter what, the results are delicious and super nutritious. Serves 6 INGREDIENTS 1 kg chicken drumsticks, wings or a whole chicken. 3 small onions - finely chopped 4 sticks celery - finely chopped 4 cloves garlic - crushed 5-7 carrots - peeled and chopped 1 tablespoon plain flour Salt & pepper 200g peas 250g Dried noodles ⠀⠀⠀⠀⠀⠀⠀⠀⠀ METHOD Colour the seasoned chicken in a large casserole pan. This helps get great flavour. Remove and set aside. Add the onion to the pan and gently soften. Add the garlic, celery and carrots to the pan and cook for 5 minutes. Season generously. Stir in the flour and return the chicken to the pan. Cover with water (approximately 2 litres) bring to a simmer and cook without a lid for 1 hour for wings, 1 hour 30 minutes for drumsticks, 1 - 2 hours for a whole chicken. Taste the stock and see if you think it needs reducing. If you do t think it has enough flavour you can add half a stock cube. Season to taste. Remove the chicken from the pan and carefully remove the chicken from the bones and return to the soup. Add the noodles, peas and cook for 5 minutes. Finish with the spring onions. LEFTOVERS If using leftovers - sauté the onions, garlic, carrots and celery. Add the flour, followed by the chicken stock simmer for 30 minutes. Add the noodles, leftover cooked chicken and noodles for the last 3-5 minutes.

Great

% Daily Values based on a 2,000 calorie diet