Chicken Noodle Soup
This week’s recipe of the week is a warming and nourishing family favourite shared by store owner Denise, Chicken Noodle Soup with homemade chicken stock.
Prep: 10 mins
Cooking: 20 mins
1 tbs olive oil
1 brown onion
2 carrots, peeled coarsely chopped
2 celery sticks, trimmed, coarsely chopped
2 garlic cloves, crushed
2 thyme sprigs
12 cups (3L) Homemade Chicken Stock
3 cups of shredded roast chicken
1 cup dried orecchiette
- Heat the oil in a large saucepan over low heat. Add onion, carrot, celery, garlic and thyme and cook, stirring, for 10 mins or until the vegetables are tender.
- Add the stock. Increase heat to high and bring to the boil. Add pasta and cook, stirring occasionally, for 6 mins. Add the chicken and cook for a further 2 mins or until the chicken is heated through and the pasta is al dente. Remove thyme and discard.
- Divide the soup among serving bowls. Season with salt and pepper to serve.