Monday, November 21, 2016
I like to make chicken stock after roasting chickens (thrifty and tasty!) but then end up with loads in the freezer that needs to be used. On one of my weekend cooking sprees, I decided to make a chicken noodle soup for the colder days, and to stave off the beginnings of any colds.
Quick Chicken Noodle Soup
Adapted from AllRecipes
1 small onion, chopped
3 sticks celery, chopped
2L chicken stock
400g boneless skinless chicken thigh, chopped
3 medium carrots, sliced
salt and pepper to taste
1. In a large saucepan over medium heat, melt butter.
2. Cook onion and celery in butter until just tender, 5 minutes.
3. Pour in chicken and vegetable stocks and stir in chicken, noodles, carrots, salt and pepper.
4. Bring to the boil, then reduce heat and simmer 20 minutes before serving.