Recipes SUPER QUICK CHICKEN NOODLE SOUP
SUPER QUICK CHICKEN NOODLE SOUP
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.