I love a warming bowl of this chicken noodle soup, especially when its cooked up with a freshly made chicken broth from a previous meal. There are so many variations of chicken noodle soup and this is one of my favourite ways to make it.
This version of chicken noodle soup is made with carrots and celery and the carrots turn the entire broth a beautiful orange colour. I have used celery but potato would work really well here too and I will be trying a potato veresion this Autumn.
This is such a simple recipe and you can swap out the ingredients a little bit from the required ingredients below. I would also try some potato as I mentioned above or some neep instead of the celery and maybe some parsnip instead of the carrot. You could also add in a little kale finely chopped to add a little green nutrtition into the soup.
Chicken Noodle Soup Recipe
2 tbsp of butter, lard or coconut oil
6 carrots grated
4 stalks of celery cut into cubes
2 litres of chicken broth (approx) (pre-made by cooking up a carcass and vegetables on low for 12-24hrs)
Small pieces of shredded chicken from a carcass
Herbs for garnishing
- Melt the fat in a large soup pan and add in the grated carrots, chopped onions and chopped celery. Stir through and cook for 10minutes until softened.
- Pour in around 2 litres of chicken broth and enough water to cover the vegetables entirely and with a little extra up the side of the pan.
- Bring to a boil and simmer on a medium heat for 30minutes or longer.
- Season with salt and pepper to taste and add in the rice noodles. Leave on a low simmer until the noodles are tender.
- Serve and garnish with freshly chopped herbs or crutons.
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