So today seems like the perfect day to post my new favourite Chicken Noodle Soup recipe. It is the coldest day in Melbourne for the year and Facebook and newspaper alike are gleefully displaying photos of snow in Ballarat, Clunes and Lorne.
I have been feeling poorly, very poorly and the first thing that I think of doing when I feel the winter ills arrive is make soup. Specifically chicken noodle soup.
I am of the firm belief that there is a soup for every occasion. Minestrone for grief, laksa for malaise, Thai sweet potato with roast capsicum to entertain. The soup of love? I am not so sure but I am open to suggestions. Chicken noodle soup has always been top of my list to cure sickness. It speaks to me of love and kindness and nurturance and general goodness. From the first moment I am sick I feel the urge to eat it, and specifically to have someone make it for me, although no one ever does anymore.
I am always on the lookout for new recipes because I get a little bored of the reliable and delicious recipe handed down to me from my Oma and Mum. Mystery still surrounds the most delicious chicken noodle soup I was ever offered as the Chef who made it refused to share his recipe. There was bacon in it though. Bacon. So that probably explains it.
Here is my latest recipe.
Chicken Noodle Soup Recipe
- 1 onion
- 2 tablespoons of olive oil
- 1 clove of garlic
- 3 carrots
- 1 leek
- ½ small red chilli
- 1 small sweet potato, peeled and diced
- 2 celery sticks, diced
- 1 stalk of fresh thyme
- 2 litres of chicken stock
- 1 cup of egg noodles
- 2 chicken fillets, diced into small pieces
- Saute 1 onion and 1 clove of garlic in the olive oil until soft. I always add the onion first as it takes longer to soften.
- Add the chicken and gently cook through
- Evenly dice the carrots, leek, small red chilli (if you like), sweet potato and 2 celery stalks and then add them to the pot too. Season with salt.
- Add one large stalk of fresh thyme and then cover with 8 cups of chicken stock.
- Bring to the boil and cook gently for ten minutes.
- Add 1 cup of fresh egg noodles. I sometimes add more as this is the bit my kids love. But beware the noodles can expand and take over! 🙂
- Cook for 5-10 minutes or until noodles are soft.
- Now it is time to scoop out the thyme and replace it with 3 tablespoons of chopped parsley.
- Taste test and ensure everything is cooked and seasoned to perfection.
- Scoop into bowls.
I serve with fresh lemon quarters.
Enjoy! and wait for the sickness to miraculously leave (warning, this never happens. But the hope!).
I am accepting suggestions for other soup related themes.
Pea and Ham to reconnect with Aunties, Uncles and Grandparents.
Pea with mint for Sunday night in front of X Factor with the kids.
Any other ideas?