Chicken Noodle Soup. | Rosy Cheeks & Muddy Feet

Chicken Noodle Soup.

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It's soup weather! No one in my house is a massive fan of tinned soups so I'm having to get a little bit creative to try and please everyone.. Anthony likes meat with every meal. James won't eat mushrooms or onions if he can see them.. (Cue me cutting them into the teeniest tiniest pieces), Emilie, well she just throws all her food over the floor so I may as well just serve her up bananas and cheese..

Saturday night I decided to try making a Chicken Noodle Soup for dinner.. It was a massive hit :) James said it got "five out of five stars" and Emilie said, "Best cook in world Mum.." I'm taking that compliment and running with it.



1 pint of vegetable stock (or chicken stock)
3 chicken breasts diced
1 tsp chopped ginger
2 garlic cloves
1 packet of wheat noodles
1 tin of sweetcorn
5 mushrooms sliced
3 spring onions, chopped roughly
2tsp soy sauce - extra for serving
basil leaves for serving.

Pour the stock into a pan and add the garlic, onion and chicken. Bring to the boil and simmer for twenty minutes or until the chicken is tender.

Remove the chicken from the pan and using two forks pull the chicken apart into bite size pieces.

Return the chicken to the pan and add the noodles, mushrooms, sweetcorn, soy sauce and half of the spring onions.

Simmer for 4-5 minutes until the noodles are cooked.

Serve with the basil and a sprinkling of soy sauce.

Enjoy!



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