Home-made chicken noodle soup, one of the most popular soups all over the world. And no wonder why, it’s healthy, nutritious, and it can nurse you like nothing else if you have a cold or flu. Also the ideal comfort food; a bowl of chicken soup on a cold day is sheer goodness.
It’s been a while since l last posted a soup recipe. So this one had to be a special recipe. And it surely is, a family favourite, loved by little ones and grown ups too. My little one is not quite into soups, l guess that’s one of the reason l don’t make soups as often as l used too, but since she loves noodles, l thought that would be a great idea. And what a soup this way, so soothing and filling. I must make this more often.
There will be thousands of recipes for chicken and noodle soups, and there is no right or wrong way, it is up to everyone’s taste really. You will find that in different cuisines different ingredients will be added, for instance, Asian-inspired recipes will no doubt add chilli, ginger and spring onions, others will just use basic ingredients. But you know what, they all taste amazing. My soup has got a bit of veggies in it as well, to make it more colourful and rich. I also added a tad of tomato paste for a bit of sweetness. No fancy seasoning, just the basic salt and pepper, and that’s it, the most delicious soup.
When it comes to chicken, you can add either shredded chicken that had been cook in advance, or you might like to go for chicken breast only, or whole chicken. It will also depend on the number of people you want to feed. I opted for a poussin, which is a sort of tiny chicken, since I did not want to make too much soup, plus using a whole chicken brings a tiny bit of fat, and the flavour is enhanced. With soups it is better not to go for large amounts at once, as I personally find that they taste better when freshly made rather than reheated. Do give this soup a go, you will absolutely love it.
Home-made chicken noodle soup with vegetables, a soothing, comforting and so delicious soup for the whole family.
- 1 poussin (young chicken) (450 g )
- 2 carrots (medium)
- 1 parsnip
- 1/2 red bell pepper
- 1 red onion
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp tomato paste
- 1/2 package egg noodles (60 g)
- 1 tbsp chopped fresh parsley
Cut the poussin into big pieces, then add it to a pan and cover with plenty of salted water (at least 3 litres).
Leave to cook until the chicken is almost tender, this might take about 45 minutes.
Peel and chop the onion, carrots, parsnip and pepper.
Once the chicken is almost cooked, add the vegetables and cook for a further 15 minutes.
Remove the chicken and use a fork to shred it.
Add the noodles to the pan and leave to cook for about 10 minutes, depending on the type of noodle you use.
Once the noodles, are cooked, add the shredded chicken back to the pan, season well with salt and pepper, add the tomato paste and sprinkle freshly chopped parsley over.
Remove from the heat and serve hot.