Chicken Noodle Soup Recipe
- 150 g cooked chicken, diced
- 2 carrots, peeled, diced
- 2 stalks celery, finely
chopped
- 3 spring onions, chopped
- 150 g mushrooms, thinly sliced
- 50 g raw egg noodles
- 1,5 litres chicken stock
- 5 ml salt
- 2 ml pepper
1. Boil stock in a large saucepan
2. Add carrots, celery, spring onions, salt, pepper and simmer,
covered for 15 minutes.
3. Stir the mushrooms and noodles in with a wooden spoon.
4. Add the chicken and simmer for 10 minutes.
5. Serve at once.
Soup-er Chicken Soup Variations:
• Chives – 2 teaspoons chopped
leaves. Add before serving.
• Cloves – 4 whole cloves.
• Dill – 1 teaspoon chopped leaves or ¼ teaspoon ground seeds. Add
before serving.
• Garlic – 1 crushed clove.
• Lemon Balm – 1 tablespoon to 6 cups. Add before serving.
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