Left-overs chicken noodle soup
Photography by Sarah Tuck.
If you are pressed for time and just happen to have a whole lot of left-over chicken staring at you from the fridge, well then this is the recipe for you! The whole thing takes just half an hour to make, and you are left with a nourishing, warming soup that will make you feel so good. Perfect with a good chunk of ciabatta spread with butter for dunking!
Serves: 4
INGREDIENTS
1 tbsp olive oil
1 tbsp butter
1 brown onion, peeled and diced
1 large or 2 small carrots, peeled, halved lengthwise and sliced
1 stick celery, halved lengthwise and sliced (if small, just slice 2 stalks without halving)
2 cloves garlic, crushed
1/4 tsp ground cloves
sea salt and freshly ground black pepper
100g fine noodles eg vermicelli or angel hair, snapped into 10cm long threads
1/2 cup fresh parsley leaves, roughly torn
1.2 litres good quality (preferably home-made) chicken stock
2 fresh or 1 dried bay leaves
2 cups left-over chicken, skin removed, shredded
METHOD
Heat oil and butter in a large pot and cook onion, carrots, celery, garlic, cloves, salt and pepper over a medium/gentle heat for 15-20 minutes until soft but not coloured. Add stock and bay leaves. Bring to the boil, add chicken and noodles and simmer for about 5 minutes until noodles are cooked and chicken is heated through. Serve garnished with parsley and on the side, lightly toasted ciabatta or freshly made cheese scones (that’s ‘biscuits’ to my American friends).
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!