Chicken Noodle Soup
Warm your soul with a bowl of homemade deliciousness. A classic savoury, nourishing and comforting soup.
Equipment
Ingredients
- 4 Chicken breast
- 1.5 litres Chicken stock
- 1 tbsp Olive oil
- 1 large Onion (Peeled and roughly chopped)
- 2 Bay leaves
- 4 cloves Garlic (Peeled and roughly chopped)
- 1 tsp Dried thyme
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 4 Spring onion (Sliced into thin rounds)
- 2 Carrots (Grated)
- 6 portions Noodles
Instructions
Prep
- Prep vegetables as suggested
- Weigh/ measure your ingredients
- Slice chicken breasts in half length ways to reduce thickness
To Make
- Over a medium heat, warm the oil in the stock pot and soften the onions for around 5 minutes. Stir frequently
- Add garlic and cook for 2 minutes stirring occasionally
- Add bay leaf, dried thyme and chicken stock. Bring to a simmer, add chicken and return to a simmer
- Reduce heat to low to maintain a slow simmer and cook for 15-20 minutes until chicken is cooked through
- Remove the chicken with a slotted spoon and place on a warmed plate. When cool enough to handle, shred the chicken and place to the side
- Strain the liquid into a clean bowl through a sieve to remove the softened vegetables. Set them aside
- Return the empty pan to a medium heat and add the honey. Allow to cook until it just starts to slightly brown and add soy sauce followed immediately by the cooked chicken stock. Bring to a simmer
- Add the uncooked noodles, carrot and spring onion and return to a low simmer
- Shred or slice the chicken and return to the pot. Cook until noodles are soft
To Serve
- Warm your soup bowls and evenly share the noodles between the bowls. Ladle over the soup and chicken and garnish with perhaps freshly chopped parsley or Fire Sauce Chilli Oil if so desired
Nutrition
Calories: 365kcal
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