Not sure what to do with that bit of leftover roast chicken? Turn it into a super quick 15- minute chicken noodle soup!
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.
Recipe by Lizet Hartley Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za