CHICKEN NOODLE SOUP
A bowl of this comforting chicken noodle soup will go a long way towards lifting your spirits on a cold winter’s day! Packed with a combination of delicious AND nutritious ingredients.
The bright yellow colour results from the addition of turmeric. It might be a little “in your face”, but I’m all for squeezing in a few extra heath benefits when I can!
If you’re wondering what to do with the leftover lemongrass paste, pop it in the fridge and keep an eye out for next week’s menu. I’m working on a recipe that will help to use it up.
For those of you loving soups right now, you can’t go wrong with this creamy tomato soup, served with pea and feta bruschetta.
Leek and potato soup is another of my favourites – even if you don’t want to make the soup, I’d encourage you to head over to the recipe and check out the easy homemade cheese and garlic quick bread. I’ve made it many times (minus the soup) and, surprisingly, the gluten-free version is almost better than the regular version!
CHICKEN NOODLE SOUP
A bowl of this comforting chicken noodle soup will go a long way towards lifting your spirits on a cold winter’s day! Packed with a combination of delicious AND nutritious ingredients.
Ingredients
SOUP
- 2 carrots
- 2 stalks celery
- 1 brown onion
- 4 cloves garlic
- 1 1/2 Tbsp butter
- 1 Tbsp lemongrass paste
- 1 tsp dried thyme
- 1 tsp turmeric
- 1/2 tsp dried rosemary
- 6 cups chicken stock (1.5L)
- 2 tsp fish sauce
- 500 g boneless, skinless chicken thighs (1lb 2oz)
- 150 g dried ribbon-cut egg noodles (5.3oz)
- 400 g can whole corn kernels (14oz)
- 1/4 cup lite cream cheese (60g)
TO SERVE
- Garlic bread (optional)
Instructions
PREPARE INGREDIENTS
Finely dice carrots, celery and onion. Crush garlic.
MAKE SOUP
Melt butter in a large non-stick pot on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender (about 5 minutes). Stir in garlic, lemongrass, thyme, turmeric and rosemary. Cook for 2 minutes.
Add stock and fish sauce and bring to a simmer (increase the heat to speed this up if you like). Place chicken in the pot, reduce heat to medium and cover with a lid. Gently simmer, stirring occasionally, for 20 minutes (or until chicken is cooked through).
Transfer cooked chicken to a plate. Stir noodles and drained corn into the soup and cook for about 8 minutes, until noodles are tender.
Use two forks to shred the chicken. Once noodles are cooked, stir chicken back into the pot. Add cream cheese and stir until well combined. Add salt and pepper to taste.
SERVE
Spoon portions into warmed serving bowls (you can chop the noodles up with kitchen scissors to make the soup easier to eat and serve!). If you have some fresh parsley or chives on hand, these make a nice garnish. Serve with garlic bread on the side, if using.
Recipe Notes
WINE MATCH: An unoaked Chardonnay.
GLUTEN-FREE OPTION: Choose gluten-free stock and make sure fish sauce is gluten-free. Replace egg noodles with your favourite rice noodles.
INGREDIENT SWAPS / NOTES: Lemongrass really boosts the flavour of this soup. If you are unable to find it, try replacing with the very fine zest of a lemon. You can use bone broth or homemade chicken stock, if you like. If you prefer a clearer soup (rather than creamy), omit the cream cheese. Garlic bread definitely isn’t essential to this meal (the noodles provide plenty of carbs), so feel free to skip it.
STORING AND REHEATING: Store in the refrigerator and either reheat on the stovetop or in the microwave. If noodles have absorbed too much of the liquid, you can add a little extra water when reheating.
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