You know those days when everything seems to go wrong? Especially in winter – when all you really want is a little pick-me-up to comfort the winter blues. Let me tell you, nothing makes it better quite like a steaming bowl of home-made chicken noodle soup. Sure, you can buy instant soups or ready made ones from store but cooking soup from scratch (ok, using a few cheats here and there wont hurt either) is good for the soul, literally and figuratively.
Making a big batch of soup is great as you can freeze the leftovers and warm it up as needed. Soup can easily be stretched with cheaper ingredients like carrots, potatoes, pasta, rice and canned goods. Add a splash of cream, pesto or croutons before you serve it and voila ! – comfort food in no time.
Here’s a quick and easy chicken soup recipe
1 tablespoon of oil
½ onion, finely chopped
6 mushrooms, sliced
2 cloves of garlic, finely chopped
2 medium carrots, peeled and sliced into thin rounds
1 stalk celery, thinly sliced
6 cups of chicken stock
1 cup dried spiral noodles (or anything similar)
½ cup frozen peas and corn mix
1½ cups shredded cooked chicken (buy it ready made from the supermarket or cook it yourself)
1 Heat a pan over medium heat and add the oil. Fry the onion, mushrooms and garlic for about 3 minutes until slightly softened. Add the sliced carrots and celery and fry for another 5 minutes. It should all soften slightly without browning too much. If it browns too quickly, then turn the heat down a notch.
2 Add the chicken stock and bring it up to the boil. Add in the noodles and frozen peas and corn mix and cook for about 10 -12 minutes until tender.
3 Add the shredded chicken and allow it to warm through. Thin it out with more warm stock or some boiling water if needed. Season it to taste and add a splash of cream before serving.