Chicken Noodle Soup

This recipe is for one of Limerick’s best young chefs, Miss. Rachel McMahon from Abbeyfeale. Happy cooking Rachel!

Soup is one of those super (or should I say ‘souper’; – sorry!) foods. It is convenient, economical, low in fat, nourishing, offers endless varieties and tastes great! One of my favourite soups has to be chicken noodle soup. Countries around the world have their own version of this soup, using ginger, chilli, coriander, pak choi, bay leaves, dry white wine, pasta or rice (instead of noodles)… Depending on your own tastes it is worth experimenting with these ingredients. I tend to make batches of this soup for the freezer for those days when everything seems like an effort!

2 tablespoons of olive oil
1 medium onion, diced
1 celery stick, diced
1 carrot, diced
2 litres of chicken stock
2 cooked chicken breasts, shredded
2 tablespoons of sweetcorn (tinned or frozen is fine)
A handful of fresh parsley, finely chopped
100g of egg noodles
1 spring onion, shredded

Heat the olive oil in large saucepan over a medium heat. Add the diced onion and gently fry for five minutes. Add the carrot and celery and sauté for another five minutes. Add chicken stock, cover the pan and bring to the boil. Reduce the heat and simmer for fifteen minutes. Add the shredded chicken, sweetcorn and parsley and simmer for a further fifteen minutes. Add the noodles and simmer for five minutes. Check for seasoning, sprinkle with the shredded spring onion and serve.

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