Chicken Noodle Soup

This is the chicken noodle soup that L asks for when she feels sick, or fed up. It’s easy to make but tasty and soothing! The chicken thighs make it unctuous and add an extra chickeny flavour. you could use breast if you wanted but it would add less flavour.

Ingredients:

1 onion, chopped
Butter and a little oil
2 cloves garlic
1 leek (or two), diced
4 boned chicken thighs, without skin
About 1 litre chicken stock (I like those knorr jelly cubes, fresh chicken stock would be even better!)
2 tbsp chopped parsley
2 bay leaves
Small tin sweetcorn
Salt and black pepper

Your choice of noodles – I use broken up gluten-free spaghetti, but L likes teeny-tiny bows

Method:

Melt the butter with the oil, and gently sautee the chopped onion until soft. Add the diced leeks, and cook gently until the leeks are softened but not brown. Crush or chop the garlic cloves and stir in. Cook for a minute.

Cut the chicken into bite-sized pieces and add. Turn the heat up a bit to brown the chicken slightly. This is easier if you can be arsed to take the onion and leeks out of the pan so you can get the pan hot without overcooking it – I don’t usually because pale chicken doesn’t bother me. Stir in the parsley,  bay leaves, and the salt and pepper.

Pour in the chicken stock, bring to the boil, and lower the heat to a gentle simmer. Cook for 20 minutes or until the chicken is cooked through.

Cook your choice of ‘noodles’ seperately, as normal, until al dente.

Drain and rinse your sweetcorn and add to the soup. Cook through for a few minutes. Check the seasoning and add a bit more chopped parsley. Put your noodles in a bowl and top up with soup. Eat piping hot with toast. Nom!

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