CHICKEN SOUP

 Comforting Chicken Soup

This comforting chicken soup will get you through the winter months and help to ward of the nasty winter bugs, it also has anti-inflammatory herbs and spices. . the is no added salt, no preservatives, just wholesome goodness, the whole family will love.

Ingredients:

1 large  whole chicken breast

3-4 oxo chicken stock cubes

1 tablespoon chicken booster (optional) 

8-10 cups of water

2 large carrots (chopped)

2 stickes celery (chopped

1 large onion (chopped)

1x tin sweet baby corn (drained, rinsed, chopped)

olive oil & a little butter

1 pkt of egg noodles ( I use San Remo)

Herbs and Spices

4 cloves of fresh Garlic ( diced) 

***Please do not use the minced garlic in the jar*** 

1 tablespoon Turmeric powder

1 teaspoon ground Sage powder

1 tablespoon dried Dill leaves

1 tablespoon Rosemary leaves

1 -2 teaspoons grated ginger or 1 teaspoon of ground ginger powder

1-2 Bay leaves

1 Lemon, juice and zest

 What to do:

1. In a large pot with a medium heat add a good splash of olive oil add the butter and chopped vergetables, carrots, celery, onion, corn, and cook until the onions are translucent.

2. Now add the spices, turmeric, sage, ginger, garlic dill, rosemary and lightly fry off giving it a good stir and coating the vegetables.

3. Slice the chicken breast into 3-4 pieces and place them in the pot, push the veges to the side and make sure the chicken is touching the bottom of the pot, Now add the stock.

4. Bring to the boil and then simmer until the chicken is cooked all the way through.

Remove the chiken and using two forks pull the chicken apart and the return it to the pot.

5. Add the egg noodles to the pot and simmer until "al dente"  **note the the noodles will soak up some of the liquid so keep an eye on it and add more stock if needed**

6. Lastly add a good squeeze of lemon juice and the zest.

7. Serve with a good crunchy bread 

Handy Tips:

1. I do not add salt to this soup at all, I don't think it needs it as the stock cubes have just enough in them.

2. I break my egg noodles in half before adding them to the pot. 

3. As I am only cooking for one (me) I usually don't add the noodles, as I will be eating this over 3 days. I just store the soup in the fridge I will normally put enough of the soup for my dinner into a smaller pot and add my noodles then, I bring it to the boil then let it simmer until the noodles are done. I do this each time I want a bowl of soup.

4. If you don't like noodles you can substitute them easily try, pearl barly or Cannellini beans, you can even ad some chopped tomatoes to this soup, it is up to you.

5.I alway have dehydrated lemons on hand, so if you have some pop one in while the soup is cooking  

Chicken noodle soup