CHICKEN, VEGETABLE, NOODLE SOUP

GO-TO MEAL POST ROAST CHICKEN!

INGREDIENTS:
3 TBSP BUTTER OR OIL
1 BROWN ONION (CHOPPED)
2 GARLIC CLOVES (MINCED)
CHICKEN STOCK (3 STOCK CUBES DISSOLVED IN 6 CUPS OF HOT WATER, OR MAKE YOUR OWN BROTH-SEE HACK AT BOTTOM OF THE PAGE)
2 CARROTS (CUBES)
1 CUP SWEETCORN (CUT OFF THE ‘COB’, TINNED OR FROZEN)
3 TBSP PLAIN FLOUR
¼ CUP OF FRESH, OR 1 TBSP OF DRIED HERBS (SUCH AS: THYME, CORIANDER, PARSLEY, BAY LEAVES)
*CHICKEN (HANDFUL OF SHREDDED COOKED ROAST CHICKEN, 4X COOKED THIGHS OR 2X COOKED BREASTS, CUT INTO BITE SIZE PIECES)
SALT & PEPPER -TO TASTE

OPTIONAL:
1 CELERY STICK (CHOPPED)
200g NOODLES OR 2 CUPS PASTA 
½ CUP HEAVY CREAM.

GARNISH SUGGESTIONS: 
‘CROUTONS’ (SEE RECIPE)
SPRINKLE OF FRESH GREEN HERBS, E.G. THYME, CORIANDER OR PARSLEY (ROUGHLY CHOPPED).

UTENSILS:
CHOPPING BOARD, SERVING BOWL, LADLE (FOR SERVING), MEASURING CUP AND SPOONS, SHARP KNIFE, SAUCEPAN. 

METHOD:
MELT THE BUTTER OR OIL IN THE SAUCEPAN ON A MEDIUM HEAT.
PEEL AND CHOP THE ONION AND ADD TO THE SAUCEPAN.
AFTER 2 MINUTES COOKING, ADD THE GARLIC, CARROTS AND CELERY.
ADD THE FLOUR, THE HERBS AND CHICKEN STOCK (OR BROTH), STIR, COVER WITH A LID AND LET SIMMER FOR 15 MINUTES.
IF YOU DO NOT WANT NOODLES AND CREAM IN YOUR SOUP, JUST ADD THE CHICKEN AND SWEETCORN, HEAT FOR 2 MINUTES, SEASON AND SERVE!

IF YOU WOULD LIKE A MORE FILLING SOUP, ADD THE NOODLES TO THE SAUCEPAN, THEN THE CHICKEN, SWEETCORN. HEAT FOR 2 MINUTES BEFORE REMOVING THE SOUP FROM THE STOVE AND ADDING THE CREAM.
GARNISH AND SERVE WITH WARM FRESH BREAD ROLLS.

NUTRITIONAL HACK: CHICKEN BROTH
FOR ANY RECIPE THAT REQUIRES ‘STOCK’, I RECOMMEND THAT YOU MAKE YOUR OWN BROTH.
HOW? AFTER COOKING A ROAST CHICKEN AND HAVE REMOVED MOST OF THE MEAT, PLACE THE CARCASS INTO A LARGE SAUCEPAN, COVERED WITH WATER.  YOU CAN ADD A STOCK CUBE OR SALT FOR EXTRA CHICKEN FLAVOUR.  COVER AND SIMMER FOR ABOUT AN HOUR. REMOVE AND DISCARD THE CARCASS AND KEEP THE LIQUID. THIS LIQUID STOCK IS SO HEALTHY FOR YOU BECAUSE OF ALL THE IRON, COLLAGEN AND VITAMINS THAT COME FROM THE BONES.  

STORAGE: IF YOU DO NOT NEED TO USE THE BROTH IN THE COMING DAYS (TO MAKE SOUP, PASTA, RICE ETC), FREEZE IT FOR FUTURE USE.