The weather here in Australia is blessedly taking a turn for the cool. The days are still wonderfully warm and beach-worthy, but evenings are beginning to beg for warm soups and casseroles again. Or at least, it doesn’t feel like such a heinous crime to want to turn my stove on! On the other hand though, we’ve recently moved house and are currently without reliable internet, so my posting has been a bit lax the last little while. Sorry guys!
So, until I’m able to properly update again, this is a recipe from the Three Cheeses Free Christmas Cooking eBook—chicken noodle soup is great for leftover chicken or turkey at Christmas, but of course we all know it as a great kind of comfort food any time of the year. You can use last night’s leftovers or roast a chicken or simply buy a barbecued chicken from your local grocery store on your way home from work. Whatever your method, this soup is sure to satisfy.
Simple Chicken Noodle Soup
Makes: 8-10 servings
Cooking time: 1.5 hrs +, but only 20 minutes hands on
- 2 litres prepared chicken or turkey stock (easily make your own with this recipe)
- 1-2 cups shredded cooked chicken or turkey
- 1-2 large onions, diced
- 2 cloves garlic, minced
- 2 carrots, sliced into coins
- 2 stalks celery, chopped
- 1 medium-large potato, diced into small cubes
- 1 cup dry pasta of your choice
- 1/2 tsp each thyme, oregano, sage
- pinch cayenne pepper
- salt and pepper
Pour your prepared chicken stock into a large pot and bring to the simmer. Meanwhile, finely chop onion and garlic and saute in a frying pan with a small amount of olive oil or butter. While they are frying, chop celery and carrot and add to simmering stock; add onion once it has softened and turned golden. Chop potato and add to stock along with spices. Simmer for 50-70 minutes or until vegetables are soft.
Add the pasta and shredded chicken about 15 minutes before turning the stove off. Cook just until pasta is al dente (it will continue to cook once removed from heat). Taste, and add any extra salt or spices as needed (you probably won’t need extra salt if you used manufactured stock). Serve hot!