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#WFD – Chicken Noodle Soup
Known for being the cure for colds and flu around the world, Chicken Noodle Soup is not only delicious but it is considered comfort food as well.
POLOKWANE – Ah, the old faithful Chicken Noodle Soup.
The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables. Common additions are pasta, dumplings, or grains such as rice and barley.
Ingredients
- 1 x 1.4kg chicken, whole
- 1 x KNORR Chicken Stock Pot
- 2.4l water
- 4 x leeks, roughly chopped
- 1 x Robertsons Bay Leaf
- 4 x sprigs thyme
- 30ml fresh parsley sprigs
- 2 x onions, peeled and roughly chopped
- 3 x celery sticks, roughly chopped
- 1 x sprig fresh rosemary
- 1 x sprig fresh sage
- 12 x white peppercorns, whole
- 50g vermicelli noodles
- corn flour
Method
- Place the whole chicken and the KNORR Chicken Stock Pot in a large pot with the water.
- Bring to the boil, cover and simmer for 20 minutes.
- Add the roughly chopped vegetables and herbs, bring back to the boil, cover and allow to simmer for 40 minutes.
- Strain, place the broth back in the pot and thicken by mixing a little corn flour with some water to form a smooth paste then stir into the chicken broth
- Add the vermicelli noodles and bring to the boil stirring.
- Use the chicken flesh for making chicken mayonnaise sandwiches or a chicken salad
This recipe was supplied by What’s for Dinner.