Winner winner chicken dinner ~ Sasha

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

Serves: 4

Time: 20 minutes

Ingredients:

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)

500ml water

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

Method:

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.