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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
 

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10 MINS


30 MINS


4

INGREDIENTS
4-5 tbsp Olive oil
450g cooked Chicken breast
2 tsp Cumin
2 tsp Tarragon
2 tsp Poultry seasoning
2 tsp Ground ginger
2 tsp red pepper flakes
Salt and pepper
2 Carrots, roughly chopped
1 Onion, roughly chopped
2 Celery sticks, roughly chopped
2 tbsp Garlic 4-6 cloves,minced
Optional creaminess- 2 tbsp butter
2 tbsp flour
6-8 sprigs Thyme / 2 tbsp dried
½ bunch fresh Dill chopped/ 2 tbsp dried
2 bay leaves
900ml chicken Broth
225g Egg Noodles
60ml Heavy cream -optional
Garnish with sour cream and crackers of choice

METHOD

1.    Begin by sautéing onion, carrot, and celery until they achieve a soft and glossy texture.


2.    Introduce the cooked chicken to the soup, along with garlic, your preferred seasoning, flour, and butter, ensuring thorough melting and coating.


3.     Gradually incorporate the chicken broth in 2 or 3 portions, stirring continuously.


4.     Integrate the pre-cooked egg noodles and choose to enhance the soup's creaminess with the addition of cream or keep it classic and brothy.

5.     Your dish is complete when the pasta reaches the desired doneness.


6.     For a finishing touch, garnish with a small dollop of sour cream and crackers! 

TIP

To bulk out this recipe you can also add cubed potatoes to create additional portions. If you are not a fan of spice, reduce the amount of red pepper flakes. 

 

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