Anyway, I had leftover chicken from a supermarket rotisserie-cooked chicken and having been ill all week I had a hankering for chicken soup. Since no-one had delivered the broth I needed for my recovery, here's looking at you Mummy,(I don't consider a four-hour drive an excuse!) I had to make my own.
A quick search of everyone's online best friend Google, and I found a simple recipe of which I loosely followed.
Comforting Chicken Noodle Soup
Ingredients
- 8 ounces (approx 225g or 1 cup) pasta (I used macaroni and way more than that!)
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion diced (I used a whole onion)
- 3 cloves garlic minced
- 2 medium carrots diced (I only had one carrot)
- 5 cups chicken stock (I didn't have it ready made so used Maggi Cubes dissolved in water)
- 1 cup cooked chicken cubed or shredded (I used way more than this)
- 1 medium zucchini (didn't have any)
- diced 1 stalk of celery sliced (didn't have any, but wish I did!)
- Kosher or sea salt to taste (I used 20 turns of the grinder)
- Freshly ground black pepper ( I used 20 turns of the grinder)
I also added about 1/2 to 3/4 teaspoon of mixed herbs)
How to Make It
Step 1
Cook the pasta until al dente and then drain and set aside.
Step 2
In a stockpot, heat the olive oil over medium-high heat. Stir in the onion, garlic and carrots and cook until onions are softened, 2 to 3 minutes.
Step 3
Add the chicken stock, chicken, zucchini and celery. Bring to a gentle boil, and then reduce heat and simmer for about 5 minutes or until vegetables are tender.
Step 4
Stir in the pasta and season with salt and pepper to taste. Serve hot.
Because I used more pasta and chicken than the recipe called for my soup was quite thick, but this made it even more nourishing! It makes heaps too, I gave a bowl to my neighbour, we had it for dinner last night and there is still at least two bowls left in the fridge.
bon appétit!
Thanks so much for reading
xo Rachael
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