Chicken noodle soup

Chicken soup is just the thing to get you through the winter months.

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Chicken noodle soup
Recipe AuthorAlice Cameron
Date8 January 2020
People2
MachineManual Mode
Preparation time 27 Minutes 30 Seconds
Cooking time 50 Minutes
Total time 1 Hour 17 Minutes 30 Seconds

Homemade Chicken soup just the best thing when you are feeling under the weather. This recipe is super comforting and soothing for young and old.

Using leftover roast chicken in this recipe is great when you are in a hurry! Simply remove the meat from the bone and add it to your pot – it’s easy as that! If you don’t have any leftover chicken you can use a pre-cooked chicken from the supermarket.

The key ingredient is the chicken stock, the better the stock the better the soup. Homemade chicken stock is the best but if you are buying it go for one with a low sodium content.

Add noodles to the pot just before serving to to make this dish a little bit more hearty and you can also top it off with some chilli flakes for a bit of spice. Only add the noodles if you are intending on eating it right away, leave them out if you want to freeze it as the have a tendency to go mushy!

So with the weather getting colder try this truly wonderful soup – we suggest serving it in a mug so you can enjoy it wrapped up in a duvet while watching bad TV

Related recipes: Chicken stock, Vegetable stock

Ingredient list

IngredientQtaUMNotes
Stock 1lchicken
Garlic 1TSP (UK)paste
Ginger 1TSP (UK)paste
Celery 50g
Onion 50g
IngredientQtaUMNotes
Chicken 900g
Water 20ml
Salt 0to taste
Black pepper 0to taste

Step nr: 1 - Chop the vegetables

Ingredient list for step nr: 1

IngredientQtaUMNotes
Carrots 50gram
Celery 50gram
IngredientQtaUMNotes
Onion 50gram
Preparation time 10 Minutes
Total time 10 Minutes

Cut carrots and celery into small cubes and set aside. Finely chop the onion and set aside.

Step nr: 2 - Start cooking

Ingredient list for step nr: 2

IngredientQtaUMNotes
Olive Oil 10milliliter
IngredientQtaUMNotes
Onion 50gram
Cooking time 5 Minutes
Total time 5 Minutes

Add oil to a large saucepan and gently fry onions over a medium heat. After about 3 minutes add the ginger and garlic paste.

Step nr: 3 - Add ingredients

Ingredient list for step nr: 3

IngredientQtaUMNotes
Garlic 1teaspoon (UK)
Ginger 1teaspoon (UK)
IngredientQtaUMNotes
Carrots 50gram
Celery 50gram
Cooking time 5 Minutes
Total time 5 Minutes

Add the carrots, celery, ginger and garlic paste to the saucepan.

Step nr: 4 - Mix flour and water

Ingredient list for step nr: 4

IngredientQtaUMNotes
IngredientQtaUMNotes
Water 20milliliter
Preparation time 30 Seconds
Total time 30 Seconds

In a small bowl mix the flour and water, making sure there are no lumps.

Step nr: 5 - Add stock and chicken

Ingredient list for step nr: 5

IngredientQtaUMNotes
Stock 1liter
Chicken 900gram
IngredientQtaUMNotes
Water 20milliliter
Cooking time 30 Minutes
Total time 30 Minutes

Add the stock, and the flour mixture. Mix well and bring to the boil. When boiling add the chicken to the pot.

Step nr: 6 - Shred chicken

Ingredient list for step nr: 6

IngredientQtaUMNotes
Chicken 900gram
Preparation time 10 Minutes
Total time 10 Minutes

With a slotted spoon remove the chicken from the pan. Using a pair of forks shred the chicken and discard the bones.

Step nr: 7 - Return the chicken to the pan

Ingredient list for step nr: 7

IngredientQtaUMNotes
Chicken 900gram
Cooking time 10 Minutes
Total time 10 Minutes

Add the chicken back to the pan and continue cooking.

Step nr: 8 - Chop parsley

Ingredient list for step nr: 8

IngredientQtaUMNotes
Parsley 5gram
Preparation time 2 Minutes
Total time 2 Minutes

Roughly chop the parsley and add it to the saucepan.

Step nr: 9 - Serve

Ingredient list for step nr: 9

IngredientQtaUMNotes
Salt 0to taste
IngredientQtaUMNotes
Black pepper 0to taste
Preparation time 5 Minutes
Total time 5 Minutes
LadleToolLadle
BowlToolBowl

Taste the soup and adjust the flavours accordingly with salt and pepper. Ladle the soup into bowls and garnish with extra parsley.

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