Recipes SUPER QUICK CHICKEN NOODLE SOUP

SUPER QUICK CHICKEN NOODLE SOUP

Prep 5 Mins
Cooking 15 Mins
Serves 2

Not sure what to do with that bit of leftover roast chicken? Turn it into a super quick 15-minute chicken noodle soup!

- WHAT YOU WILL NEED -

  • 1 cup finely chopped white onion
  • 2 tsp vegetable oil
  • 1 Tbsp butter
  • 2 carrots, finely sliced
  • 1 large stick of celery, finely sliced (that’s about a third of a cup)
  • 2 plump cloves garlic, finely sliced
  • 1 litre water
  • ½ tsp Cape Herb & Spice TALL BLACK PEPPERCORNS GRINDER
  • 3½ tsp Cape Herb & Spice SWEET & STICKY CHICKEN
  • 1 bay leaf
  • 4 whole cloves
  • 1 cup torn leftover roast chicken (that’s roughly 1 large chicken breast)
  • 1 block 2-minute noodles or 1 block Chinese noodles
  • chopped parsley, to garnish

- METHOD -

Fry the onion, carrot and celery in the vegetable oil and butter until soft. Add the garlic and fry for a further minute or two. Add the water, the peppercorns, the Cape Herb & Spice Sweet & Sticky Chicken Shaker spice along with the bay leaf and cloves. Turn the heat down low, place a lid on and simmer for five minutes – this is just to give the aromatics time to develop their flavour. Then add the chicken and the noodles and boil until the noodles are cooked through.

(Cook’s note: If you are using a packet of two-minute noodles, it will take just 2-3 minutes to cook through. In this case don’t add the small sachet contents from the 2-minute noodle pack as your soup will already contain all the aromatics and salt it needs. If you are using a block of normal Chinese noodles, it will need to cook a few minutes longer as they are thicker than 2-minute noodles.) Serve right away with a generously sprinkling of finely chopped parsley for a burst of herby freshness.