Two young ladies from the University of Pretoria are interning at Avocado magazine at the moment – we did a budget meals shoot last week and I just wanted to share their Chicken Noodle Soup recipe with you because it was so tasty and is a healthy and economical dinner – especially if you need to use up a little left-over roast chicken!
Chicken Noodle Soup
Time: 20 minutes
25ml olive oil
2 medium red onions, chopped
3 carrots, sliced into disks
2 celery stalks, chopped
500g ready cooked chicken
1,5litres chicken stock (3 cubes)
4 sprigs fresh parsley
3 sprigs fresh thyme (or 3ml dried thyme)
2 bay leaves
Salt and pepper to taste
2 packets 2-minute noodles
1 In a medium-large pot, sauté the onion, carrots and celery in the olive oil until slightly softened.
2 Add the chicken and chicken stock to the vegetables. Add just enough water to cover the chicken (it may be less than 750ml). Bring everything to a boil and remove any scum that forms on the surface with a ladle (to prevent your soup from becoming cloudy).
3 Add all the herbs to the soup mixture. Season with salt and pepper.
4 Add the 2-minute noodles to the soup and allow to cook for a few minutes.