chicken noodle soup 

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RECIPE: CHICKEN NOODLE SOUP WITH MY PRE-MADE CHICKEN BROTH - 10 minute meal. 

INGREDIENTS:

500ml homemade chicken broth

80g noodles. I used Ramen noodles

2 carrots - diced into small squares

1 handful of parsley

1/2 lemon juice

1 tablespoon of grated parmesan to serve

Salt and peper to taste

METHOD

1. Put carrots into a bowl of water a microwave for 10 minutes or in simmering water to cook through. Don't make too soft. You still want a little crunch.

2. Put defrosted chicken broth and 1 cup of water into a saucepan on medium heat. When it comes to the boil add the noodles for 3 minutes. 

4. Add cooked carrots to broth and noddles, salt and pepper. Serve topped with parsley and parmesan 

ENJOY x 

INGREDIENTS for CHICKEN BONE BROTH:

1 whole chicken

2 onion - chopped into quarter's

3 carrots - chopped roughly 

1 potato - peeled and cut in half

4 celery stalk's - chopped roughly

2 garlic cloves - whole

1 teaspoon of tomato paste

3 bay leaves - fresh 

1 tablespoon of salt

METHOD:

1. In a large saucepan, put 2 tablespoon's of water and put in onion's, carrot's, celery and garlic. Stir for 5 minutes and then add the whole chicken and bay leaves. Add 7 litres of water and put lid on and bring to the boil. Then bring down to a simmer with lid off. Simmer for 2.5 - 3 hours. 

2. Let cool, use a sieve to separate liquid to the vegetables and shred chicken. Decanter liquid and shredded chicken into container's. Should get 7-8 container's. Then freeze.