On a cold winter day a cup of good chicken noodle soup is all I crave for. My childhood flashes before me and pictures of my mum trying to warm me up after hours spent outside playing in the snow.
It can be ready in 20 minutes or so and I like to eat it piping hot, but to level with you, it gets even better the next day, as the flavors mingle overnight!
1 tbsp butter • 2 leeks • 4 carrots • 2 celery sticks • 1 garlic clove • 1,5 liter chicken stock • 60g medium egg noodles • 2 cooked free-range chicken breasts, shredded • fresh flat leaf parsley • 1 lemon
On medium heat melt the butter.
Slice the veggies thinly in rings.
Add the leeks to the melted butter and fry for 5 minutes carefully so they don’t burn.
Then add the carrots and celery and continue frying for another 3 to 5 minutes.
Pour the chicken stock in.
Crush the garlic in the mixture.
Cover with a lid and boil for 10 minutes or until carrots are soft.
Crush the egg noodles and add them to the pot and leave uncovered for another 3 to 5 minutes.
For the last 2 minutes add the shredded chicken and season with salt and pepper to taste.
Divide in bowls and sprinkle over some freshly chopped parsley and give each person a wedge of lemon to squeeze in to taste.
It keeps in the fridge for up to 3 days or freeze it for up to 1 month.
For a vegetarian option you can swap the chicken stock with a vegetable stock.