As the cold sneaks in, our body needs some comfort food. This soup is rich and hearty and it can serve as a main meal as well with the addition of extra noodles.
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.
Or it can be made with veal stock, see my recipe : Bone Broth